| Prep Time | 5-10 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 2 Tbsp olive oil
- 2 Tbsp water
- 1 onion finely chopped
- 1 bell pepper and/or any other kind of pepper(s) seeded and chopped into bite-size pieces
- 1 1/2 cups red potatoes cut into bite-size pieces
- 2 cups tomatoes roughly chopped
- 1/4 cup water
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1 tsp honey
- salt and pepper to taste
- 4 eggs
- herb (oregano or mint would go great with this dish) finely chopped for garnish
Ingredients
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Instructions
- Heat a large frying pan to medium-high heat. Add the oil, water, onions, peppers and potatoes and sauté for 7 mins.
- Mix in the chopped tomatoes, water, cinnamon, smoked paprika, honey, salt and pepper. Bring to the boil and reduce heat to low and cook for 20 mins till the tomato sauce is thickened.
- Do keep an eye on the mix during cooking as you may need to add a tbsp or two of water so that the tomato mix has a passata type consistency. Adjust the seasoning.
- Break the four eggs on top of the tomato sauce and cook for about 10 mins until the eggs are just set, or longer if you prefer your eggs cooked harder.
- Top the Shakshuka with your chopped herbs. This dish pairs well with crusty bread.
