INGREDIENTS
- – 2 onions.
- – 1 crimson pepper.
- – 2 cloves of garlic.
- – 5 ripe tomatoes for sauce (or 300 g of puree).
- – 2 bay leaves, chopped recent parsley, recent thyme, a pinch of pepper
- cayenne, salt, pepper and candy paprika.
- – Olive oil.
- – 5 eggs.
- Plating sauce:
- – Yogurt.
- – Grated garlic.
- – Dill.
Have you ever ever tried SHAKSHUKA? It’s a dish from Maghrebi and Center Japanese delicacies made with poached eggs in tomato sauce, peppers and onion. We accompany it with a yogurt, garlic and dill sauce. It comes out scrumptious, heat and effectively seasoned for winter.
PROCEDURE:
1. In a big frying pan, warmth the spices within the olive oil after which add the bell pepper, garlic and onion minimize into brunoise. Cook dinner for five minutes.
2. Add the tomato puree or diced tomatoes for sauce. Add the bay leaf, and prepare dinner the sauce for 20 minutes. Style and regulate seasonings.
3. As soon as prepared, use a spoon to make holes within the sauce and break the egg. Repeat this step with the remaining 4 eggs. Cook dinner till the white has coagulated.
4. Serve with sourdough bread and freshly floor black pepper.
