Shakshuka meaning "all mixed up" and originating from Tunisia is my feel-warm-all-over word. And this egg dish that is a close reminder of the Mexican huevos rancheros or the Indian Parsi egg does indeed warm you up with the eggs swimming on a gorgeous bed of chili spiked tomatoes.
Yield: 2 Servings Ready in 45 minutes
16 people trying soon
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Shakshuka Eggs Preparation
In a shallow non-stick sauté pan, heat oil on medium heat. Add garlic and chili. Sauté for 5 minutes till tender. Add tomatoes and water. Cook for 5 minutes until tomatoes are slightly tender.
Sprinkle paprika and mix well. Reduce heat to low. Crack eggs slowly over the chili tomato mixture. Cover with a plate and cook for 8 to 10 minutes until eggs are done and slightly runny.
Season with salt and garnish with thyme. Serve hot with bread and salad greens.
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