Simple Shakshuka

COOK 30 minutes

  • 3 large tomatoes, diced

  • 1 large onion, diced

  • 3 cloves of garlic, minced or pasted

  • 2 tablespoons tomato paste

  • 1 tsp oregano

  • 1/3 tsp red pepper flakes

  • 6 large grade A eggs

  • 4 Fresh basil leaves

  • salt and pepper, to taste

  1. Dice your tomatoes and onions and set aside.

  2. Heat a pan with olive oil on a medium low flame and place the onions and minced garlic on top. Let it sauté and brown for about five to ten minutes.

  3. Add the diced tomatoes and let it cook down covered for another 7 minutes. Then, add 2 tbsp tomato paste. Stir as you go.

  4. Add the oregano, chili flake, salt & pepper.

  5. Once it becomes saucy, crack your eggs on top. Cover the shakshuka and let the eggs cook down on a medium-low flame for another 7-10 minutes. Garnish with fresh basil leaves and desired spice once ready.

Additional notes

This recipe is extremely versatile, feel free to add or omit any spice or veggie on top!

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