- 6-7 Medium Size Tomatoes (Use A 400g Can of Chopped Tomatoes As A Quicker Alternative)
- Half Of 1 Red Bell Pepper
- 2 Tbsp Evo – Extra Virgin Olive Oil (Borges)
- 3-4 Medium Cloves of Garlic
- 1 Green Chilli Chopped (You Can Add More or Less According to Your Spice Preference)
- Salt To Taste
- 1 Tsp Sugar (Or 1 Tsp Heinz Tomato Ketchup)
- Pinch Of Black Pepper
- Pinch of Smoked Paprika (Optional)
- 1 Cup Water (More or Less Needed According to Your Pan Size)
- 3-4 Eggs
- Coriander/Parsley/Spring Onion Leaves for Garnish
Prep: 15 minute
Cooking: 30 minutes
- Blanch, skin and deseed the tomatoes and chop them roughly.
- Chop red pepper as finely possible.
- Finely chop garlic and slice green chili on the diagonal.
- In a cold dry skillet, add olive oil, chopped garlic and green chili. Switch the flame on low heat. Let the garlic and chili infuse with the EVO and slowly come up to a sizzle (this will take a minute) Make sure you don’t burn it. The garlic shouldn’t change color, just sizzle lightly.
- Then, add chopped red bell pepper and tomatoes, 1 cup of water and salt to your taste.
- Here’s where you have to be patient; let the tomatoes breakdown and cook on low to medium heat for about 25-30 mins. This helps the flavour develop. The longer you cook this base, the better flavour of your final dish. Check on it every 10 mins and if the mix is drying out fast, add a splash of water and stir.
- After 30 mins, you will see that the mixture has thickened to a paste like consistency.
- Add tsp of sugar or ketchup and about ½ to ¾ cup water to loosen the sauce; stir it and make small wells in the sauce with your spatula around the pan.
- Break your eggs into those wells. Add a small pinch of salt, black pepper and smoked paprika on top of the eggs.
- Cover the pan and let the Shakshouka cook for 7-8 mins on medium low heat or until your eggs are runny/jammy as per your preference. Garnish with herbs & it’s done! Serve with bread of your choice. Bil 3afya! (enjoy your meal) as we say in Arabic 😊