Shaksuka

March 10, 2021

30 minutes

easy

serves 10

Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor in vid unt tincidunt labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et justo molestiae dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est lorem ipsu intellegebat sit amet. Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam paulo soneti parte tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et dissenttiet et opus rebum.

No Reviews

Ingredients

Adjust Servings

	10pcs Kampung Eggs Get our bundle here
	1kg Full ripe tomatoes
	250gm Baby Capsicum
	50gm Fresh Italian Parsley
	2pcs Medium onions, diced
	2pcs Bell peppers, seeded and diced
	6cloves Garlic, finely chopped
	2tsp Cumin
	1/2tsp Chilli Powder

Directions

1.

1. Heat neutral oil in a large wide based pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

Mark as complete

2.

2. Add garlic and spices and cook for an additional minute.

Mark as complete

3.

3. Add the diced full ripe tomatoes and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

Mark as complete

4.

4. Use your large spoon to make small wells in the sauce and crack the eggs into each well.

Mark as complete

5.

5. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

Mark as complete

6.

6. Garnish with chopped parsley.

Mark as complete

Notes

As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have alternative solution, feel free to leave a comment.