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shakshouka - eggs Recipe

Ingredients

How to make it

  • Chop parsley finely. peel onion and chop in small pieces
  • heat oil on medium . saute onion till start to wilt, add all the spices
  • and stir for about 30 seconds ,pour crused tomatoes and stir to mix
  • cook for few minutes and dtir in parsely and add salt. mix well
  • cover with lid and cook for further 3 minutes on low heat
  • remove lid. break each egg and place them on top of sauce at equi-distance of each other and some in the middle. put cover back on top
  • and cook for 2 minutes for runny eggs... and 4-5 minutes for well cooked.
  • scoop one or two eggs per serving plate.ladle sauce around them
  • have some baguette or two handy for dunking and enjoy....
  • if you have a hangover it will dsappear within the hour
  • otheriwse you will have a real hearty late breakfast

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The Cook

viejoverde London, GB

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