Shakshuka
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Egyptian
- Course
- Main
- Ready in
- 25 min
- Effort
- Some steps
Ingredients
×1
- 1 tbs Olive Oil
- 2 chopped Red Onions
- 1 finely chopped Red Chilli
- 1 clove Garlic
- Chopped Coriander
- 800g Cherry Tomatoes
- 1 tbs Caster Sugar
- 4 Eggs
- Spinkling Feta
Method
- Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft.
- Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick.
- Can be frozen for 1 month.
- Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one.
- Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking.
- Scatter with the coriander leaves and serve with crusty bread.
Tags
- vegetarian
- spicy
- cheesy
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.