Shakshuka
Cut off the zucchini and eggplant ends and top if you’re using and slice into chunks.
- Cook50 min
- Total50 min
- Serves1
- LevelEasy
Ingredients
- 1 lb (450g) ground beef or 450g eggplant and zucchini
- 2 tbsp. olive oil
- 1 shallot
- 2 medium red bell peppers, deseeded, chopped
- 2 cups tomatoes, chopped
- 1 tsp. cumin
- ¼ tsp. paprika
- ¼ tsp. cayenne
- 2 cups tomato sauce
- 4 eggs
- to taste salt and pepper
- 2 tbsp. chopped cilantro
Preparation
- Cut off the zucchini and eggplant ends and top if you’re using and slice into chunks.
- Finely chop the shallot, deseed, and chop the bell pepper into bite-size pieces.
Method
- Heat oil in a skillet over medium heat, add the shallot and bell pepper, stir and cook until fragrant remove from the skillet set aside.
- Add ground beef or vegetable in the same pan and cook until the ground beef no longer pink then add the spices and chopped tomatoes.
- Whisk and cook for 3-5 minutes then add the tomato sauce, salt, and pepper.
- Make small holes in the sauce and crack the 4 eggs into each hole, cover, and steam for 5-7 minutes.
- Garnish with chopped parsley, enjoy!
