¼ cup chopped onion
2 Tbls. chopped sweet red
pepper (or yellow or green)
2 Tbls. chopped parsley
1 glove garlic chopped
1 hot red pepper or pepper
flakes**
1 tsp sugar, optional
1 tsp. olive oil or spray
2 cups canned tomatoes with
juice, chopped
1 Tbls. tomato paste
Salt and black pepper
(optional)
**How hot and spicy you want
your shakshuka to be-very hot: use a whole red pepper and leave it in all the
time, medium hot-use a whole red pepper but remove the seeds, mildly hot-saute
the hot pepper but don’t cook it in the tomato sauce. I make the mildly hot and
then my husband adds some hot pepper flakes or tabasco sauce to his.
- Saute onion and pepper.
- When the onion and pepper are soft, add the
chopped garlic and parsley and sauté for 1 minute. If using the hot
pepper, add it with the chopped garlic and parsley.
- Remove the hot pepper for mild heat, and add the
chopped tomatoes and tomato paste, (For a hotter dish, keep the pepper in.
Add the sugar if using. Add a shake of salt and pepper
- Let the sauce cook about 15-20 minutes covered,
Remove the cover for the last five minutes if you see there’s a lot of
liquid still.
- Crack the eggs, one at a time, into a cup and
gently slide them into the sauce. Cover and let the eggs cook a bit to
firm up, then gently spoon sauce over the tops. Cook until done.
Here's how the eggs look as they firm up enough to spoon the sauce on top:
