Shakshouka


Pretty much everyone has a recipe for shakshouka, basically eggs cooked on a tomato sauce. I like to keep mine simple but aromatic, so the focus is on the sauce, which has to be with fresh, grated tomatoes. The toppings I chose are there just to give some freshness but not mess with the flavour too much.

To make the sauce, in a medium size pan, over medium to high heat lightly sauté:

  • Ginger, very finely cut 1 tbsp

  • Cumin seeds, 1 tbsp

for a few seconds until the ginger starts to smell, and the seed to pop. Add:

  • Garlic, crushed, or very finely cut, 1 large clove

  • Chilli, 1 pc, thinly cut

Stir around for a few more seconds and add:

  • Tomatoes, 4 pcs, grated - you want ripe tomatoes that will juice out adequately, you should have almost 2 cups

  • Sugar, at least 1/4 tsp - taste and adjust, you want to remove the acidity from the tomatoes

Lower heat to obtain a steady simmer, and let the sauce bubble away for 5 - 10 minutes. When you add the eggs you want it paste like. Before you break the eggs, add:

  • Salt, 1/4 tsp

Stir sauce around, taste and adjust salt and sugar levels if required. Then break the:

  • Eggs

on top of the sauce, cover the pan, and cook until whites are set but yolks are runny, about 4 minutes. Top with:

  • Coriander, fresh leaves

  • Spring onion, white and green parts, very thinly cut

  • Black Pepper, freshly ground

Note: Sometimes I add peppers to the sauce, and some other times if I decide to indulge in some dairy luxury I will melt some crumbled feta on the sauce while the eggs are cooking.