Cooking school

Shakshouka

(Photo by: dolphy_tv / Fotolia)

Ingredients for 3 servings:

  • 6 pieces of tomatoes, large
  • 1 piece of onion, large
  • 2 pieces of garlic cloves
  • 2 pieces of red peppers
  • 1 piece of paprika, green
  • 3 tablespoons of olive oil
  • 1 pinch of ground cumin
  • 1 pinch of paprika powder, ground
  • 1 pinch of turmeric powder, ground
  • 1 pinch of salt and pepper
  • 3 pieces of eggs

1. Score tomatoes

Shakshouka (Photo by: dolphy_tv / Fotolia)

First wash the tomatoes and cut them crosswise.

2. Blanch the tomatoes

Then blanch the tomatoes in hot water for around 3 minutes.

Shakshouka (Photo by: dolphy_tv / Fotolia)

3. Peel off the skin

Shakshouka (Photo by: dolphy_tv / Fotolia)

Then peel off the skin of the tomatoes.

4. Cut vegetables

Shakshouka (Photo by: dolphy_tv / Fotolia)

Now cut the peeled tomatoes into small cubes. Peel and finely chop the onion and garlic. Wash the peppers, cut in half, remove the seeds and also cut into cubes.

5. Sauté the onion and garlic

Shakshouka (Photo by: dolphy_tv / Fotolia)

Now heat the oil in a pan and steam the onion pieces in it until translucent.

6. Add paprika

Shakshouka (Photo by: dolphy_tv / Fotolia)

Add the red pepper cubes and sauté, stirring occasionally.

7. Add green peppers

Shakshouka (Photo by: dolphy_tv / Fotolia)

Then stir in the green pepper cubes and the garlic pieces and let the whole thing simmer for about 5 minutes.

8. Add the seasoning

Shakshouka (Photo by: dolphy_tv / Fotolia)

Add paprika, cumin and turmeric powder and stir in.

9. Add tomato cubes

Shakshouka (Photo by: dolphy_tv / Fotolia)

Then stir in the tomato cubes.

10. Mix the ingredients well

Shakshouka (Photo by: dolphy_tv / Fotolia)

Now stir all the ingredients well and let the whole thing simmer over a low heat for about 15 minutes. Season the shakshouka with salt and pepper. Then use a spoon to make three small hollows in the sauce.

11. Add eggs

Shakshouka (Photo by: dolphy_tv / Fotolia)

Put an egg in each well and cover the shakshouka and let it simmer for another 5 minutes. At the end the egg should be slightly runny inside.

Tip:

Flatbread goes very well with it.

More recipe tips from Africa:

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