Shakshuka (Eggs Poached in Tomato Sauce). North African dish. This tomato capsicum egg goodness is easy to prepare, very delicious and makes the perfect Sunday brunch.
100 ml Tomato paste (I replaced with 1 more tomato)
4 large Eggs
1 teaspoon Paprika Powder
1 teaspoon Cumin Powder
a pinch of Oregano / Thyme
Sea salt & freshly cracked Black Pepper to taste
Parsley for garnish
Instructions
In a medium frying pan, add the olive oil and fry the onion translucent throw in the Garlic too.
Add in the tomatoes and cook for 5 minutes.
Add in the rest of ingredients except parsley, and cook for 15 minutes on a low flame. If it is dry and stick to pan, pour in some water and mix well. Shakshuka is supposed to be dry, not watery liquid. Season with salt & pepper to taste.
minutes before serving, make 4 gaps in vegetable mixture and crack in the egg, one at a time. Cover the pan and cook on low flame for 5 minutes. The eggyolks should not be hard but soft cooked, so be careful not to overcook the eggs.
Garnish with parley & serve immediately with bread or just as delicious on this own.