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Cookbook | Ingredients | Recipes | Middle Eastern cuisines


Ingredients[edit | edit source]

  • 6 Tablespoons of frying olive oil
  • One Tablespoon of sweet paprika
  • 6 cloves of garlic finely chopped
  • One large sweet red pepper diced
  • One Chili pepper (red or green) diced
  • 6 ripe tomatoes diced
  • Ground fresh black pepper
  • Salt to taste
  • 6 eggs

Procedure[edit | edit source]

  1. On a high flame, heat the oil for about half a minute. Add the paprika and blend well.
  2. Add the garlic and peppers, and turn to low flame. Cook for about ten minutes - until the peppers have slightly softened.
  3. Add the tomatoes and bring to a boil, then season to taste with the salt and pepper.
  4. Make six dents in the mixture. Into each dent put an egg yolk, and spread the egg whites around.
  5. Continue to cook on low until the egg whites have coagulated.

Notes, tips, and variations[edit | edit source]

  • Serve the Shakshouka with black bread and fresh parsley.
  • You may also add to the mixture pieces of sausage.
  • In an Egyptian variation, a little sugar is added to the tomato sauce and the eggs are scrambled into the liquor, it can be eaten hot or cold.