Quick And Easy Shakshouka Recipe
Not long ago we didn’t have any idea of what Shakshouka actually is, but now it’s one of our favourite breakfast or lunch dishes. Simple, but yet with rich taste has been on our mind since we’ve first tried it. Our recipe, of course, modified to our needs is easy to make out of the ingredients that you usually have in the fridge but if not, they are easily accessible in any shop. Cooked in around 25 minutes with minimal input, the taste is surprisingly amazing.
1 can of chopped tomatoes 400 g
2 big onions
approx. 4/5 eggs (depending on the size of the pan)
1 tablespoon of butter
cumin (ground, dried)
sunflower/ coconut oil
*Optional to make garlic bread
Chop the onions. Warm up the frying pan with a small amount of oil. Fry the onion up until it's soft and add chopped tomatoes with juice and 1 tablespoon of butter, stir thoroughly. Add cumin and stir, fry up for around 5 minutes. In the meantime wash and chop the spring onion. Add coriander, salt and black pepper and stir thoroughly. Using big, wooden spoon make shallow spaces for eggs in the mixture (the surface of the frying pan shouldn’t be visible). Put eggs straight onto the frying pan and cook until the egg protein coagulates. Put some spring onion on top of the ready dish.
*Optional: when the egg protein coagulates preheat the oven to 100°C, cut the bread, spread the butter on top and besprinkle with garlic. Bake for around 5 minutes and then leave in the oven until the dish is ready so the bread can keep the temperature.
All done! Below I wanted to show you a way in which you can serve it. Let me know if you have also loved this recipe and enjoy !