Shakshooka

  • recipe

    Featured
    Shakshooka

    recipe

    Zahra Abdalla

Servings4
Dish TypeFeatured
Prep Time40
Cook Time0
INGREDIENTS Total items( 19 )
  • recipe RS Pure Olive Oil
    1 tbsp
  • recipe Onion Loose India
    2 pcs
  • recipe Garlic China
    4 clove
  • recipe Capsicum Red UAE
    1 pcs
  • recipe Chili Red Thailand
    1 pcs
  • recipe Pomi Tomato Paste
    2 tbsp
  • recipe Bayara Cayenne Chilli Powder
    0.5 tsp
  • recipe Bayara Cumin Powder
    1 tsp
  • recipe Bayara Coriander Powder
    1 tsp
  • recipe Bayara Paprika
    0.5 tsp
  • recipe Sis Fine Granulated Sugar
    1 pinch
  • recipe Bayara Black Pepper Powder
    0.25 tsp
  • recipe Bayara White Pepper Powder
    0.25 tsp
  • recipe Nezo Fine Sea Salt
    1.5 tsp
  • recipe Arwa Water
    1 cup
  • recipe Al Ain Egg Medium
    6 pcs
  • recipe Almarai Feta Full Fat
    0.25 cup
  • recipe Tomato Organic UAE
    3 pcs
  • recipe Coriander UAE
    0.25 cup

How to Make

  • In a large skillet or saucepan, on high heat, sauté onions with oil until translucent. Add the garlic and sauté until the mixture is fragrant.
  • Add red peppers and red chili; sauté until it has softened. Add chopped tomatoes, tomato paste, one cup of water, cumin powder, coriander powder, paprika powder, black pepper, white pepper and sugar; leave to simmer on low medium heat for about 20 minutes until it starts to reduce. (Note: for a sweeter sauce add more sugar and for a spicy sauce add more cayenne pepper)
  • With a large spoon create a little well near the perimeter of the pan crack an egg directly into it; repeat the same steps with the remaining eggs. Cover the pan and cook until preferred doneness. Tip: if you prefer the eggs to be runny reduce the sauce more, and if you prefer the eggs to be more well done then the sauce can be moister.
  • Garnish with fresh parsley and crumbled feta cheese. I usually make this dish for breakfast but it can be served for lunch and dinner as well.