Shakshouka recipe for tastier eggs
Shakshouka is Tunisia's gift to the world - poached eggs in tomato gravy!
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 5 |
4 tbsp olive oil
3 medium tomatoes, chopped
2 garlic cloves, crushed
2 green capsicums
2 yellow capsicums
2 red capsicums
600gm lamb sausage (merguez)
1 egg
¼ bunch fresh coriander, chopped
½ tsp ground cumin
Salt and ground pepper
1. Heat 3 tbsp olive oil in a pan. Add the tomatoes, garlic and capsicums and cook for about 15 minutes, or until everything is soft.
2. Preheat the oven to 160°C. Place the cooked vegetables in a large terracotta dish and bake in the oven for 10 minutes. Add the sausages and cook for another 10 minutes.
3. While the sausages are cooking, break an egg into a small non-stick pan and add the coriander and cumin. Season to taste and cook the egg to your liking. Halfway through, add the remaining olive oil.
4. When the sausages are done, place the egg on top, and serve at room temperature.
Recipe courtesy: Mohammad Ourad, Executive Chef, Almaz by Momo, Mall of the Emirates and The Galleria on Al Maryah Island
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