Shakshouka

Please like, comment, share, subscribe and click the bell. Thank you!

---

Shakshouka

by Lemon Drop from A Recipe Reborn

““Eggs perfectly poached in a robust, spicy tomato sauce.””

— Eorzea Database

• Prep time: 15 minutes
• Cook time: 8 minutes
• Yields 2 servings

US	Ingredients	Metric
1 tbsp	olive oil	15 mL
3.5 oz	pork	100 g
1 cup	onion, diced	150 g
3/4 cup	bell pepper, diced	130 g
1/8 cup	hot pepper (optional)	20 g
14 oz	tomato, crushed	400 g
½ tsp	cumin	2 g
1 tsp	thyme	2 g
1 tsp	paprika	2 g
1 tsp	black pepper	2 g
1 tsp	kosher salt	6 g
2	eggs	2
3 tbsp	parsley, chopped	10 g

Instructions

1. Pour the olive oil into a pan and set the heat to medium.
2. Cut the pork into small pieces, fry them until they're brown and then set them aside.
3. Set the heat to medium-low and cook the onions and bell peppers in the same pan until they are softened.
4. Add the tomato and return the pork to the pan.
5. Add the cumin, thyme, paprika, black pepper, kosher salt and stir to combine.

Stovetop method

1. Bring the sauce to a simmer and pour the eggs onto the sauce.
2. For soft yolks, simmer uncovered for 8 minutes or until the egg whites are set. For firmer yolks, cover the pan with a lid and cook to your desired firmness.
3. Garnish with parsley and serve.

Oven method

1. Preheat the oven to 375°F or 190°C.
2. Transfer the sauce to a baking dish or use an oven safe pan.
3. Pour the eggs onto the sauce.
4. For soft yolks, bake uncovered for 8 minutes or until the egg whites are set. For firmer yolks, cover the pan with a lid and cook to your desired firmness.
5. Garnish with parsley and serve.

---

This recipe was created by adapting from:

Shakshuka - Tori Avey

Shakshuka with feta - New York Times