That Not-So-Spicy Shakshouka
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Serves: 5
Ingredients
  • 2 tablespoons cooking oil (any will do)
  • 1 large white onion
  • 1 400g can crushed tomatoes
  • 1 teaspoon chili powder
  • 5 medium-sized eggs
  • Salt and pepper to taste
Instructions
  1. Heat the oil in a large skillet.
  2. While the oil is heating, chop the onion into small chunks, around ¼ inch thick. This should yield a cup of chopped onions, more or less.
  3. Stew the onions in the oil for 10 minutes under medium low heat until they turn translucent and sweaty.
  4. Add in the crushed tomatoes and the chili powder.
  5. Bring to a simmer, and season with salt and pepper.
  6. Make wells on the tomato and onion mixture using a ladle. Crack the eggs on each well.
  7. Sprinkle a pinch of salt on the eggs to give them flavor.
  8. Cover and let the eggs cook for five minutes under medium low heat or until the egg yolks are set.
  9. Time to eat!
Recipe by The Gourmand's Table at https://thegourmandstable.com/that-not-so-spicy-shakshouka/