John Myers
Phi’s Shakshuka
The perfect phi’s shakshuka recipe with a picture and simple step-by-step instructions.
- 1 Can Tomatoes
- 1 Pc. Onion
- 1 Pc. Red peppers
- 3 Pc. Clove of garlic
- 1 tsp Coriander seeds
- 1 tsp Cumin
- 2 tsp Sweet paprika powder
- 1 tbsp Sugar
- 6 Pc. Eggs
- Salt
- Pepper
- Arugula
- We first roast a teaspoon of coriander seeds for a good two minutes, or until the whole kitchen smells of them. Put the seeds in a mortar, grind and set aside.
- Now it’s time to add 2 tablespoons of olive oil to the pan over medium-high heat and fry a chopped onion and red bell pepper. When the onion is translucent, stir in the garlic.
- After a good 2 minutes we add the ground coriander seeds, 1 teaspoon of cumin and two teaspoons of sweet paprika powder. Fry everything briefly and then stir in a can of finely chopped tomatoes. Rinse the can with a little water and add this too. We balance the acidity of the tomatoes with a tablespoon of sugar. Salt and pepper everything again.
- We let everything simmer over medium heat until we can make holes in the mass with a spatula without them closing again immediately. We now put our eggs in these holes. Let the eggs soak in the tomato sauce.
- If you want, you can finally sprinkle fresh herbs or, like me, fresh rocket on top.
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