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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Shakshuka I

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 6 tbsp olive oil
  • 1 tbsp sweet paprika
  • 6 cloves garlic, minced
  • 1 large sweet red pepper, diced
  • 1 chile pepper (red or green), chopped
  • 6 ripe tomatoes diced
  • Ground black pepper
  • Salt to taste
  • 6 eggs

Method

  1. On a high heat, heat the oil for about ½ minute. Add the paprika and blend well.
  2. Add the garlic and peppers, and turn to low flame. Cook for about 10 minutes, until the peppers have slightly softened.
  3. Add the tomatoes and bring to a boil, then season to taste with salt and pepper.
  4. Make 6 dents in the mixture. Into each dent, put an egg yolk, and spread the egg whites around.
  5. Continue to cook on low until the egg whites have coagulated.