Breakfast > Middle Eastern Recipes > Shakshouka >
Shakshouka
Algerian bell peppers & eggs
3 TBS olive oil
2 TBS paprika
1 onion, thinly sliced
3 cloves garlic, minced
3 tomatoes, peeled, seeded & diced
3 green & red bell peppers, diced
1 C water
Salt & black pepper to taste
4 eggs
Heat olive oil in a deep skillet over medium heat. Stir in paprika; cook slightly to color the oil, about 10 to 15 seconds. Add onions and garlic; sauté until the onions are translucent but not browned (about five minutes). Add diced tomatoes; cook for three to four minutes to reduce liquid. Add the bell peppers, water, salt and black pepper; bring to a boil. Reduce heat to low, cover and simmer for about ten minutes. Add more water if necessary if mixture becomes dry. Using a spoon, form four small indentations in simmering peppers. Slide one egg into each indentation. Cover and simmer for another ten minutes, or so until eggs are cooked through.
Suggestions: Serve with pita bread or hot cooked white rice.
*Shakshouka image (C) Chubby Chef (2007). Used under the Creative Commons Attribution-Share Alike license.
Similar recipe: Eggs & Peppers.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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