Shakshuka thick sauce

  • 1 egg per person
  • 1 onion, sliced
  • 1 habanero chillie, crumbled
  • 1 red pepper, diced
  • 1 tin chopped tomtoes
  • 1lb green tomatoes
  • pinch of cumin seed, salt, chopped coriander, olive oil

Toast the cumin seeds, fry the sliced onions and chilli until well goldenbrown. Separately fry the peppers a bit, add the tomatoes and fry until starting to soften. Add tinned tomatoes and  salt, combine,  cook until sauce thick, make wells, add eggs, salt each egg and sprinkle with coriander. Cover with lid and bake until eggs set. Served with a chapati-like flat bread-tortillas better.

Next time: add the coriander after baking. 1 habanero between 6 made for a very hot shaksuka

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s