Prep 10 mins
Cook 30 mins
The sauce can be prepared and kept bottled in fridge (or frozen) and can be used in lots of other ways. Chopped up feta cheese could also be added. Serve sprinkled with lots of fresh chopped parsley, with fresh bread or pita.
- 2 onions, thinly sliced
- 4 garlic cloves, crushed
- 59.14 ml olive oil
- 1 green pepper, cubed
- 1 red pepper, cubed
- 198.44 g tomatoes, chopped
- 4.92 ml salt
- 3.69 ml black pepper
- 2.46 ml cumin
- 2.46 ml ground coriander
- 1 red chili pepper, seeded and finely chopped (optional)
- 6 eggs
- Heat oil in heavy frying pan. Cook onions for 5 mins, until soft but not brown.
- Add peppers (and chili if using), cover and cook about 8 minutes until just tender.
- Add garlic, tomatoes, cover and cook 10 mins until vegetables blend and sauce thickens. Add seasoning, lower heat.
- Make an indentation in sauce and carefully break an egg into each.
- Cover and cook over low heat for 5 minutes, basting occasionally with juices, or until eggs have set.
- If you prefer the eggs ‘scrambled’ you can mix with a fork before covering.
Thanks for the recipe idea. I'm not giving a rating because I did make some changes to the recipe. I used 1 red pepper and 1 anaheim chile. I did not have parsley and I served it with homemade wheat bread and fried turnips. This recipe is quite a bit different than shakshouka I've had in the past -- this is more of a pepper sauce and less of a tomato sauce. Still it was very tasty and I'll use more pepper than usual in the future.