Chakchouka
Eggs baked in tomato sauce
I started making this dish awhile back. I must have seen it on the internet somewhere. A middle eastern thing apparently, but I'm sure my version isn't really authentic. Aka Shashouka, shashuska, shakshooka, shakashuka
What you will need
2-3 yellow onions
2-4 peppers
olive oil
2 lb tomatoes
1/4 tsp ground cumin
4 eggs
(Nutritional facts 281 calories, 11.31 g fat, 41.01 g carbohydrates, 10.67 g protein, 256 mg cholesterol, 89 mg sodium)How to cook
1
Slice up the onion.
2
Seed and slice the peppers. I found some great peppers at the market, but bell peppers work just fine.
3
Warm a pan with some olive oil and in goes the onion and peppers. Stir over medium heat.
4
Keep stirring periodically. After awhile, the sliced veggies will wilt a bit. Now toss in the cumin.
5
Clean and roughly dice up the tomato.
6
When the onion and peppers are tender, dump in the tomatoes. Simmer, stirring regularly.
7
Preheat oven to 400f.
8
When the sauce is reduced to a stew like consistency, dig 4 little pits. Crack an egg into each.
9
Bake for about 10 minutes, or until the eggs are cooked, hopefully the yolk is still runny.
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