Shakshuka is how the Middle East devours on eggs.
1 red onion, finely chopped
1 red pepper, finely chopped
2 red tomatoes, finely chopped
1 cup tomato puree
1 tsp cumin powder
1 tsp paprika
1 tsp chilli powder
¼ cup crumbled feta cheese
¼ cup parmesan cheese
4 garlic cloves, finely chopped
Cilantro, finely chopped for garnish
Salt & Pepper to taste
- Add oil in a hot pan and drop the chopped garlic. Stir and allow it to infuse in the oil for a while.
- In a minute or so, scatter the chopped onion. Season with salt and pepper and allow it to soften a bit. Make sure the onion does not brown.
- Next, add the chopped red peppers and continue slow cooking until the peppers are softened. This should take about 10 minutes.
- Then, add chopped tomato, pour the tomato puree, sprinkle some salt and give it a stir. Add cumin powder, paprika and chilli powder. Stir and continue cooking until it turns into a thick sauce. Add water if it gets too dry or starts sticking at the bottom of the pan.
- The sauce should take a few minutes to be ready and once done, add both feta cheese and parmesan cheese. Give it a stir.
- Then, crack the eggs on the sauce and cover the pan. In about two minutes, the eggs should be cooked through.
- Sprinkle finely chopped cilantro and serve warm.