Tomatoes are the backbone of shakshuka, and almost the only thing all the recipes I try have in common apart from eggs, though they deploy them in different forms. Claudia Roden and Ottolenghi use the fresh variety, and Roden even peels them, while Packer and Srulovich's Honey & Co Baking Book ...
Total Time
45min
4.0
4 Ratings
Author: Guy Soskin
Servings:
6
Ingredients
•
5
Tomatoes
•
1
Large
Onion
•
3
Tbsp
Olive Oil
•
2
Tbsp
Sweet Chili Sauce
•
to taste
Fresh Basil
•
to taste
Fresh Oregano
•
6
Eggland's Best Classic Eggs
•
2
Tbsp
Salt
•
1
Tbsp
Ground Black Pepper
•
2
Tbsp
Paprika
•
1
Chili Pepper
•
3
cloves
Garlic
Cooking Instructions
1.
Chop the Onion (1). Mince the Garlic (3 cloves). Dice the Tomatoes (5).
2.
Pour the Olive Oil (3 Tbsp) into a large, deep pan and start heating it on the stove over medium. Add the chopped onions.
3.
Cook until golden, about 10 minutes.
4.
Add the diced tomatoes and garlic to the pan. Put the lid on and cook for about 20 minutes untill the tomatoes break down into a sauce.
5.
Add the Fresh Basil (to taste), Salt (2 Tbsp), Fresh Oregano (to taste), Sweet Chili Sauce (2 Tbsp), Paprika (2 Tbsp), Chili Pepper (1), Ground Black Pepper (1 Tbsp), and stir for about a minute.
6.
Reduce the tomatoes sauce for about 5 to 7 mins untill it thickens.
7.
Crack the Eggland's Best Classic Eggs (6) over the top of the sauce. Cook without the lid and until the eggs are cooked to your liking.
8.
Serve with fresh bread.
Nutrition Per Serving
CALORIES
176
FAT
12.1 g
PROTEIN
7.6 g
CARBS
10.5 g
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