Brunch
Shakshuka
- Preparation time
- 30 min
- Servings
- 4 servings
Ingredients
- Olive oil — to buy2 c. à s.
- Onion — to buy1, émincé
- Bell pepper — to buy1, émincé
- Garlic — to buy2 gousses
- Cumin — to buy1 c. à c.
- Paprika — to buy1 c. à c.
- Harissa — to buy1 c. à c.
- Tomato — to buy800 g concassées
- Salt — to buy1 pincée
- Pepper — to buy1 pincée
- Egg — to buy4
- Fresh cilantro — to buyquelques brins
- Pita bread — to buypour servir
Preparation
Heat the olive oil in a large skillet and cook the sliced onion and bell pepper for 6-7 minutes over medium heat, until soft.
Add the crushed garlic, cumin and paprika, and stir for 1 minute to wake up the spices without burning them.
Pour in the crushed tomatoes with a spoonful of harissa, season with salt and pepper, and simmer uncovered for 12-15 minutes over medium-low heat until you get a thick sauce that coats the spoon.
Make 4 wells in the sauce with the back of a spoon and crack an egg into each one.
Cover the skillet and cook for 6-8 minutes over low heat, until the whites are set and the yolks are still runny (cook a bit longer if you prefer them firmer).
Sprinkle with chopped coriander and serve straight from the skillet with warm pita bread for scooping.