Shakshouka

BY: Laurie Muthike 672350

 Ingredients (Serves 4)

For the Sauce:

• 2 tbsp olive oil

• 1 onion, finely chopped

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp ground paprika

• ½ tsp ground coriander (optional)

• ¼ tsp red pepper flakes (optional, for heat)

• 1 can (400g) crushed or diced tomatoes

• 1 tbsp tomato paste

• ½ tsp sugar (optional, to balance acidity)

• Salt and black pepper to taste

• ½ cup water (if needed, to thin sauce)

For the Eggs & Garnish:

• 4–6 eggs

• Fresh parsley or cilantro, chopped (for garnish)

• Feta cheese, crumbled (optional)

• Toasted bread or pita (for serving)

          Step 1: Prepare the Sauce

1. Heat olive oil in a large skillet or pan over medium heat.

2. Add the chopped onion and red bell pepper, sautéing until soft (about 5 minutes).

3. Stir in the minced garlic, cumin, paprika, coriander, and red pepper flakes. Cook for another minute until fragrant.

4. Add the tomato paste and stir well, then pour in the canned tomatoes. Mix everything together.

5. Season with salt, black pepper, and a pinch of sugar (if needed).

6. Reduce the heat and let the sauce simmer for 10-15 minutes, stirring occasionally. If it gets too thick, add a bit of water.

Step 2: Add the Eggs

7. Make small wells in the sauce using a spoon.

8. Crack the eggs one by one into the wells.

9. Cover the pan with a lid and simmer for 5–7 minutes until the egg whites are set but the yolks remain runny.

Step 3: Garnish & Serve

10. Remove from heat and sprinkle with fresh parsley or cilantro.

11. If using, add crumbled feta cheese on top.

12. Serve immediately with warm crusty bread, pita, or naan for dipping.