Community recipe
Shakshuka
Eggs gently poached in a spiced tomato and pepper sauce with fresh parsley.
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- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- Easy
Get ready
Ingredients
- 2 tbsp olive oils
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlics, minced
- 800 g crushed tomatos
- 2 tsp smoked paprikas
- 6 eggs
- 0.25 cup fresh parsley, chopped
Make it
Instructions
- 01
Cook the vegetables
Ingredients: 2 tbsp olive oil, 1 item yellow onion, diced, 1 item red bell pepper, diced, 3 items garlics, minced. Soften the onion and pepper in olive oil, then add the garlic.
- 02
Simmer the sauce
Ingredients: 800 g crushed tomato, 2 tsp smoked paprika. Add the tomatoes and paprika and simmer until thick enough to hold shallow wells.
- 03
Poach the eggs
Ingredients: 6 items eggs, 0.25 cup fresh parsley, chopped. Crack the eggs into the sauce, cover, and cook until the whites set but the yolks remain soft. Finish with parsley.
