Shakshuka I
Shakshuka I is a International recipe with clear ingredients and practical, step-by-step directions.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 5 method steps from beginning to end.
- Measure and arrange all 9 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Serve the shakshouka with black bread and fresh parsley.
You may also add pieces of sausage to the mixture.
In an Egyptian variation, a little sugar is added to the tomato sauce, and the eggs are scrambled into the liquid—this can be eaten hot or cold.
Adapted from the source recipe's notes.Method
- 01
On a high heat, heat the oil for about ½ minute. Add the paprika and blend well.
- 02
Add the garlic and peppers, and turn to low flame. Cook for about 10 minutes, until the peppers have slightly softened.
- 03
Add the tomatoes and bring to a boil, then season to taste with salt and pepper.
- 04
Make 6 dents in the mixture. Into each dent, put an egg yolk, and spread the egg whites around.
- 05
Continue to cook on low until the egg whites have coagulated.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Chubbychef; view original image record .
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