Recipes Shakshouka 12 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts Glazed Apple Fritters February 26, 2022 New Recipe: Fluffy Coffee and Walnut Cake With Mocha Buttercream Recipe admin April 7, 2022 New Recipe: Three perfect picnic recipes from Emily Roux: Arancini, home-made bagels and chocolate cookies admin April 1, 2021 New Recipe: We are recreating Renaissance beauty recipes in the modern chemistry lab admin March 23, 2022 Baked potato ravioli with garlic yoghurt and tomato paste saue January 1, 2022 New Recipe: Savor Recipe: Over-the-Top Strawberry Cupcakes admin February 27, 2021 About The Author More from this Author One Response Elomack October 10, 2021 Shakshouka **Ingredients:** **Sauce:** – 2 medium onions – 3 cloves of garlic – 1 large chilli pepper (use whatever type you like, depending on how spicy you want the sauce) – 1 tsp ground cumin – 1 tsp ground coriander seeds – 1 tsp turmeric – 2 tsp smoked paprika – 1 tsp ground ginger – 1 tsp sugar – 500ml tomato purée – Olive oil – Salt and pepper to taste **Toppings and garnish:** – 5-6 small sweet peppers – 200g cherry tomatoes – 1 garlic clove – Juice from half a lime – 4 eggs – 50g feta cheese – A bunch of parsley – Chives – Olive oil – Vegetable oil – Salt and pepper to taste **Preparation:** 1. Prepare the veggies for the sauce. Finely dice the onions, mince the garlic and chilli pepper. 2. Start by cooking the onion on some olive oil around 3-4 minutes until soft. Add the garlic and chilli, cook for 2 minutes. Add all your spices, cook for another minute or until fragrant. 3. Pour in the tomato purée, add some sugar and gently simmer for at least 40 minutes. By then it should be pretty thick. 4. Meanwhile, cut the sweet peppers in half, coat with some vegetable oil and roast in the oven for 7 minutes at 220 C. The peppers should be a bit charred but not completely soft. 5. Cut the cherry tomatoes and some of your parsley. Combine with lime juice, salt, pepper, olive oil and 1 clove of garlic (I used a garlic press). Give it at least 20 minutes to marinate. 6. Put some of your sauce at the bottom of an oven-safe pan. Make 4 small wells in the sauce. Add your eggs into the wells. Season with salt and pepper. Transfer to the oven and bake in 200 C. I like my eggs quite runny, so I only baked them for around 6 minutes. You can give them more time if you’d rather have them more set. 7. Take the pan out of the oven, add your cherry tomatoes and peppers. Garnish with some additional parsley and chives. Crumble some feta cheese on top. Serve with bread (or flatbread). This amount of sauce should easily make for 2-3 shakshoukas this size. Preparation video: https://youtube.com/shorts/5yz-lemysXg?feature=share Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.