Shakshouka Shakshouka is an Algerian and Tunisian dish of eggs poached in a sauce of tomatoes, chilli peppers, and onions, often spiced with cumin. Shakshouka means in berber language vegetable ragout. Method: Step 1 Heat the oil in a non-stick frying pan over medium-low heat. Cook onion for 3 minutes or until soft. Stir in capsicum, garlic and fresh chilli for 5 minutes or until soft. Stir in paprika, cumin, ground coriander, dried chilli flakes and sugar for 1 minute or until aromatic. Season. Step 2 Add the tomato. Cook, stirring often, for 15 minutes or until mixture thickens slightly. Remove from heat. Use the back of a spoon to make 4 large, evenly spaced indents in the mixture. Crack an egg into each indent (see note). Step 3 Reduce heat to low. Cover and cook for 7-8 minutes for soft yolks or until cooked to your liking. Ingredients: 1 1/2 tablespoons olive oil 1 large red onion, thinly sliced 1 large red capsicum, thinly sliced 3 garlic cloves, crushed 1 long fresh red chilli, thinly sliced 1/4 teaspoon caster sugar 2 x 400g cans Diced Tomatoes 4 eggs 2 teaspoons sweet paprika 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon dried chilli flakes (optional)
Posted on: Thu, 03 Jul 2014 11:21:27 +0000
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