Do you like eggs and fried tomatoes? If so, you’ll love shakshooka. It is a Middle Eastern dish that takes ripe, even slightly overripe tomatoes, mixes them with eggs, capsicum and spices, and, presto, you have a meal sensation. Why not give it a try?
4 ripe tomatoes or 1 small can (28 ounces) of whole peeled tomato, juice included.
1 capsicum (green, red, or yellow), diced
1 diced onion
1 tablespoon olive oil
2 cloves garlic, minced
4 eggs
2 sliced chilli peppers (or jalapeno), chopped finely (optional)
2 slices fresh jalapeno/chilli pepper, finely
1 teaspoon of paprika
Salt & Pepper to taste
Directions
Heat the olive oil in a fry pan over medium heat.
Add the onion, capsicum, and garlic. Cook until soft and clear, around 5 minutes.
To this mixture add the tomatoes, paprika, chili/jalapenos, and stir. Use the spoon to crush the tomatoes. Simmer a low heat for around 30 minutes.
Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs.
Cook the eggs for around 2 1/2 to 3 minutes. The yolks should be thick, but not hard, and the whites solid.
Watch out for the liquid and make sure it does not dry out; if so, add a little bit of water.
You can enjoy with bread, salad, for breakfast, lunch, or dinner.