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How to Make Shakshuka

How to Make Shakshuka
Yields1 Serving
Ingredients
 liced Fettayleh sujuk
 large brown onion, diced
 green capsium, diced
 garlic cloves, peeled and diced
 ground coriander
 sweet paprika
 ground cumin
 Pinch of red chilli flakes (optional)
 Salt and Pepper
 vine ripe tomatoes, diced
 cup of passata (about 118 ml)
 of sugar
 large eggs
 cup chopped fresh parsley leaves (abouts 0.2 ounces or 5 grams)
 Sourdough or lebanese bread (to serve)
 Extra virgin olive oil
Method
1

In a medium sized fry pan over a medium to high heat add some extra virgin olive oil and the sujuk. Saute for a few minutes until sujuk is golden and slightly crispy.

2

Add the onion, capsicum, tomato and garlic and saute for a few minutes.

3

Add the passata, coriander, sweet paprika, cumin, chilli flakes, sugar and combine all ingredients together.

4

Let simmer in the pan for 5 to 10 minutes or until the sauce reduces and the oil begins to seperate.

5

Crack your egg into a ramekin and create a little crater in the sauce to pour your egg into.

6

Cover with the saucepan lid, leave for about 4 minutes or until the eggs are cooked to your liking.

7

Sprinkle with chopped parsley and serve with sourdough or lebanese bread.

8

Serve share style and enjoy!

Ingredients

Ingredients
 liced Fettayleh sujuk
 large brown onion, diced
 green capsium, diced
 garlic cloves, peeled and diced
 ground coriander
 sweet paprika
 ground cumin
 Pinch of red chilli flakes (optional)
 Salt and Pepper
 vine ripe tomatoes, diced
 cup of passata (about 118 ml)
 of sugar
 large eggs
 cup chopped fresh parsley leaves (abouts 0.2 ounces or 5 grams)
 Sourdough or lebanese bread (to serve)
 Extra virgin olive oil

Directions

Method
1

In a medium sized fry pan over a medium to high heat add some extra virgin olive oil and the sujuk. Saute for a few minutes until sujuk is golden and slightly crispy.

2

Add the onion, capsicum, tomato and garlic and saute for a few minutes.

3

Add the passata, coriander, sweet paprika, cumin, chilli flakes, sugar and combine all ingredients together.

4

Let simmer in the pan for 5 to 10 minutes or until the sauce reduces and the oil begins to seperate.

5

Crack your egg into a ramekin and create a little crater in the sauce to pour your egg into.

6

Cover with the saucepan lid, leave for about 4 minutes or until the eggs are cooked to your liking.

7

Sprinkle with chopped parsley and serve with sourdough or lebanese bread.

8

Serve share style and enjoy!

How to Make Shakshuka
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