Shakshuka eggs

By polloazul

Ingredients

• 4 free range eggs
• 1 green bullhorn chili, thinly sliced
• 1 long red chili, thinly sliced (the spicy kind)
• 2 garlic cloves, finely chopped
• 4 small red tomatoes, diced
• 2 tablespoons olive oil
• 2 teaspoons mild/medium paprika
• 1/4 cup water
• coarse sea salt
• thyme sprigs to garnish

Details

Servings 2

Preparation

Step 1

In a shallow non-stick sauté pan, heat oil on medium heat. Add garlic and chili. Sauté for 5 minutes till tender. Add tomatoes and water. Cook for 5 minutes until tomatoes are slightly tender.

Sprinkle paprika and mix well. Reduce heat to low. Crack eggs slowly over the chili tomato mixture. Cover with a plate and cook for 8 to 10 minutes until eggs are done and slightly runny.

Season with salt and garnish with thyme. Serve hot with bread and salad greens.

Shakshuka Eggs