in Africa, Middle East, Morocco, Turkey

Egg pan with shakshuka

updated

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Ingredients for 4 servings:

  • 2 onions, chopped
  • 2 bell peppers, red and green, diced
  • 1 pepper, pitted, cut into strips
  • 1 class can/n tomatoes, coarsely chopped
  • 4 tbsp olive oil
  • 1 tbsp tomato paste
  • ½ tsp harissa
  • 1 tsp paprika powder, definitely sweet
  • 4 eggs
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

from the Maghreb

Heat oil in a covered pan. Fry the onions until translucent, then add the bell peppers and chili peppers and cook for several minutes, stirring. Mix the tomato paste, harissa, and paprika with 150 ml of warm water and add to the vegetables along with the canned tomatoes. Cover and simmer for about 20 minutes. Season with salt to taste. Separate the vegetables into four sections and place a beaten egg in each space. Allow the eggs to set, then serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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