Shakshuka: Eggs Simmered in Spicy Tomatoes
By garciamoss
Originally from Tunisia, this breakfast (and sometimes lunch) dish of eggs simmered in spicy tomatoes has become wildly popular across Israel.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons harissa
- 2 teaspoons tomato paste
- 2 cups roasted red peppers, cut into strips
- 4 coves garlic, mashed
- 1 tsp ground cumin
- 5 cups canned chopped tomatoes, drained
- 4-8 large eggs (depending on how many eggs each person desires)
- Fresh parsley for garnish
- Salt
Details
Adapted from foodista.com
Preparation
Step 1
Heat olive oil in a large sauté pan over medium heat. Add all ingredients except for eggs and yogurt and season to taste with salt. Cook until sauce thickens, about 10-15 minutes.
With the back of a spoon, make 4-8 little dents in the sauce for the eggs. Break an egg into each dent. Using a fork, gently swirl the egg whites a bit with the sauce. Simmer for 8-10 minutes or until the whites have set but the yolks are still runny.
Remove from heat and let set for a couple of minutes. Spoon onto plates and garnish with fresh chopped parsley.
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