Moroccan Shakshuka – Eggs in Tomato Sauce
Made by Alessandro Cipriano
For 4 servings
- 2 tbsp olive oil
- 1 large onion chopped
- 3 minced garlic cloves
- 1 chopped large red pepper
- 2 cans diced tomatoes ca. 500g
- 2 tbsp tomato paste
- 1 tsp chili flakes homemade (in my case)
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp sugar
- salt and freshly ground black pepper
- 4-6 eggs
- fresh chopped parsley and or coriander to garnish
Heat the olive oil in a large pan, I used a Chinese wok. Now you can add the onion and sauté briefly, then add the garlic.
Now add the chopped peppers and continue to cook for a few minutes over medium heat until they have softened nicely.
Now add the tomato paste and tomato cubes, also add all the spices and sugar. Season with salt and pepper and cook gently over medium-high heat for 10-15 minutes until the mixture has boiled down properly. It shouldn’t be too runny.
Depending on the taste, you can adjust the spiciness or the sweetness.
Now open the eggs like a fried egg, put the eggs on the tomato mixture, well distributed. Cover and simmer gently for about 10 minutes until the eggs are cooked.
Finally, garnish with the chopped parsley and or coriander before serving. I also serve fresh, crispy braid.
Ready to serve, enjoy!
