Ingredients
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Procedure
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- On a high heat, heat the oil for about ½ minute. Add the paprika and blend well.
- Add the garlic and peppers, and turn to low flame. Cook for about 10 minutes, until the peppers have slightly softened.
- Add the tomatoes and bring to a boil, then season to taste with salt and pepper.
- Make 6 dents in the mixture. Into each dent, put an egg yolk, and spread the egg whites around.
- Continue to cook on low until the egg whites have coagulated.
Notes, tips, and variations
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- 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.