Shakshuka
An Egyptian dinner. Ready in about 46 minutes. Difficulty: medium.
- 31 minPrep (about)
- 15 minCook (about)
- 46 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 2 red onions
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- 1 clove garlic
- Chopped cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
- 1.8 lb cherry tomatoes
- 1 tbsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
- 4 eggs
- Spinkling feta
Sauces & oils
- 1 tbsp olive oil
How to make it
Steps in our own plain words.
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Heat your oil in frying pan that has a lid.
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Coriander stalks, garlic, chilli and Soften the onions for 5 mins until soft.
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Stir in the tomatoes and sugar.
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Bubble for 8-10 mins until thick.
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Can be frozen for 1 month.
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Make 4 dips in the sauce using the back of a large spoon.
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Crack an egg into each one.
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Put a lid on the pan.
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Heat over low heat for 6-8 mins, till the eggs are done to your liking.
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Scatter with the coriander leaves.
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Serve with crusty bread.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.