Ingredients
Everything you'll need to make this recipe
1
6 tbsp olive oil
2
1 tbsp sweet paprika
3
6 cloves garlic, minced
4
1 large sweet red pepper, diced
5
1 chile pepper (red or green), chopped
6
6 ripe tomatoes diced
7
Ground black pepper
8
Salt to taste
9
6 eggs
Instructions
Step-by-step guide to making this recipe
1
On a high heat, heat the oil for about ½ minute. Add the paprika and blend well.
½ minute
2
Add the garlic and peppers, and turn to low flame. Cook for about 10 minutes, until the peppers have slightly softened.
10 minutes
3
Add the tomatoes and bring to a boil, then season to taste with salt and pepper.
4
Make 6 dents in the mixture. Into each dent, put an egg yolk, and spread the egg whites around.
5
Continue to cook on low until the egg whites have coagulated.
Notes
- •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.