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Shakshuka

Rich tomato sauce with perfectly cooked eggs.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: eggs, rich tomato sauce, shakshuka
Servings: 2 people
Calories: 250kcal

Ingredients

  • 1 Red Bell Pepper, chopped
  • 1 Onion, chopped
  • 4 Garlic cloves, minced
  • 1 can Tomato sauce (400ml)
  • 1 cup Eater (240ml)
  • 1 Tablespoon Extra-virgin Olive oil
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Sugar
  • 1 teaspoon Dried basil
  • ½ teaspoon Baking soda (to remove the acidic of the tomato sauce)
  • ½ teaspoon Salt
  • ½ teaspoon Black pepper

Instructions

  • Add the olive oil and onion into a pan on medium-high heat. Cook for around 3 minutes, add the bell pepper and cook for another 3 minutes. Lastly, add the minced garlic and cook it for an additional 1 minute.
  • Add the can of tomatoes, the water and all the spices (except the baking soda). Mix it well. Let it simmer for 15 minutes on low heat and the lid on.
  • Adjust the salt and pepper as you like and mix it well. If the sauce is still a bit acidic, add the half teaspoon of baking soda. Mix it well and let it cook for another 2 minutes.
  • Make small holes into the sauce for the eggs and crack each egg on its individual hole.
  • Close the pan with a lid and let it cook for 4 minutes on medium-low heat.
  • Serve it immediately with a side of roasted potatoes and tabbouleh salad.