SHAKSHUKA – PHASE 2bianca.l
1 medium onion, diced
2 garlic cloves, minced
2 x 400g can diced tomatoes
1 teaspoon chilli powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon sea salt
6 large eggs
1-2 tablespoons freshly chopped parsley
Fresh black pepper, to taste
Optional: pinch of dried chilli flakes
Sauté onions, in a nonstick pan for 3-5 mins or until translucent.
Add in garlic and cook for 1 minute.
Add diced tomatoes and spices and bring to a boil then let simmer for about 5 mins or until broth has thickened.
Create 6 small “wells” for the eggs and crack eggs directly into wells.
Cover with a lid, if available or lightly with foil and let cook for about 10 mins for soft eggs or longer for more well done.
Watch closely until desired egg consistency has been reached as each pan/stove top is different.
Top with fresh parsley and black pepper.