Simply a one pot tomato based egg dish.
My love for eggs has led me to discover and make different things. When I learnt of this dish, I just had to give it a try, in some places it’s called eggs in purgatory guess cause the eggs are contained in tomato sauce. I like the name, shakshouka though.This dish is perfect for lunch, dinner or brunch.Another awesome thing is you most definitely have all the ingredients needed for this dish in your kitchen.For the seasoning I chose to go with paprika, ground coriander seeds and cumin.Since it’s a tomato based dish, I settled on pureeing the tomatoes in a blender so that the sauce is smooth. You can totally skip the pureeing part. However, ensure when cooking the tomatoes, you cook them down completely.
Another thing I love adding is dried herbs. Oregano and basil work beautifully in tomato sauces, add them just before adding the eggs.The first time I made this meal my husband was hesitant because he feared the eggs hadn’t cooked through but after tasting it, he loved it.
For the eggs, your preference will determine how done you want them to be. I prefer when the yolk has set others love runny yolks, perfect for soaking some bread. Whatever your preference is, you must give this recipe a try.
Finally top off with some fresh parsley. If you don’t have parsley, dhania leaves will do.
There you have it, shakshouka.