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Eggs In Tomato Sauce : thick, runny yolk meets rich tomato sauce. this is some suitable, fiery consolation food!
Ingredients
- 1 tablespoon olive oil
- 1 onion , chopped
- 2 large cloves garlic , crushed
- 1 red or green bell pepper (capsicum), deseeded and diced
- 250 g | 9 oz lean sausages of your choice , casings removed (or ground sausage meat)*
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 3/4-1 teaspoon chilli powder (mild - adjust to your taste)
- Pinch of Cayenne (optional)
- 2 x 400 g | 14 oz tins whole peeled tomatoes , roughly chopped
- 2 tablespoons tomato paste
- salt to taste
- 6 large eggs
- 1/4 cup chopped flat leaf parsley or cilantro/coriander leaves , to serve
- Flatbread bread , to serve
Instructions
- warmth oil in a massive non stick pan or skillet over medium heat. upload onion and cook dinner, stirring every now and then, until tender and transparent. upload garlic, bell pepper, ground sausage, cumin, paprika and chilli; cook dinner, stirring now and again, till garlic is smooth and aromatic.
- add tomatoes and their juice into the pan with the tomato paste. lessen warmth to low and permit to simmer, stirring once in a while, till thickened barely (about 10-15 minutes). Season with salt to flavor.
- lightly distribute small indents into the sauce with a spoon and crack every egg into them. cover pan with lid and cook dinner till yolks are simply set (it takes approximately five minutes). using a spoon, baste the whites of the eggs with the tomato sauce, being careful not to disturb the yolk. Sprinkle shakshuka with parsley (or cilantro) and serve with flatbread, for dipping.
Recipe Notes
*I used simple, lean chook sausages for this recipe, but you can use pork or turkey.
