Empty My Fridge
Shakshuka
Ingredients
- Extra virgin olive oil3 tbsp
- Onion1
- Bell pepper2
- Garlic2
- Coriander seed · ground1 tsp
- Paprika1 tsp
- Cumin · ground½ tsp
- Chili flake · flakes
- Salt
- Black pepper
- Tomato6
- Tomato sauce½ cups
- Egg6
- Parsley · chopped¼ cups
- Mint · chopped¼ cups
Instructions
- Heat the olive oil in a large skillet over medium heat. When it shimmers, add the onion, green peppers, garlic, spices and a pinch of salt and pepper. Cook, stirring now and then, until softened, about 5 minutes.
- Add the chopped tomatoes and tomato sauce. Cover and simmer for about 15 minutes. Uncover and cook a little longer until the sauce reduces and thickens. Taste and adjust the seasoning.
- Using a wooden spoon, make 6 wells spaced apart in the tomato mixture. Crack an egg into each well.
- Reduce the heat to medium-low, cover the skillet and cook until the egg whites are set.
- Uncover and scatter over the chopped parsley and mint. Add more black pepper or crushed red pepper flakes if you like. Serve with warm pita, challah or crusty bread.
Summarized from The Mediterranean Dish's video. Watch it for the details.
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.