Plato principal
Shakshuka
A classic Egyptian shakshuka: eggs poached in a simmered tomato sauce with onions, red chilli, garlic, coriander stalks, and feta, finished with fresh coriander leaves and served with crusty bread.
26 min4 porcionesMediaEgyptian
Pasos
- 1
Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 minutes until soft.
- 2
Stir in the tomatoes and sugar, then simmer for 8-10 minutes until thick.
- 3
The sauce can be frozen for up to 1 month.
- 4
Using the back of a large spoon, make 4 wells in the sauce, then crack an egg into each one.
- 5
Put a lid on the pan and cook over low heat for 6-8 minutes, until the eggs are cooked to your liking.
- 6
Scatter with coriander leaves and serve with crusty bread.
