[Makes 3-4 portions]
Ever wondered how these amazing food photos on social media are made? Well, trust me, you don’t have to be a prominent chef to make a good, tasty dish, and certainly you don’t have to be a photographer to capture a good looking vibrant picture.
This recipe is the perfect way to a Sunday brunch with family or friends and its totally worth trying at home since it will make everyone applaud.
So what is shakshouka, you might accurately wonder. Shakshouka is, briefly, a mixture of tomatoes, onions, peppers and spices base, which is finished with cracked eggs on top and a sprinkle of herbs or some soft cheese or hard cheese in nowdays. It has a Mediterranean, Middle-East origins, with Tunisia being the most favourite to claim it’s identity. Whoever, though, made this dish initially, proved to be pretty expert tastewise. Vibrant flavours, spiced taste and runny yolks with tomato base to dip your bread and enjoy every moment of a relaxing Sunday morning meal.
- 2 cans of canned tomatoes
- 2 small-size red onions (chopped)
- 2 medium-size bell peppers (diced)
- 1 leek stick (chopped)
- 6 large free range eggs
- 150g feta cheese
- 3 tbsp olive oil
- 1 tbsp tabasco
- 1 tbsp sweet paprika
- 1 tbsp oregano
- Salt & Pepper
- 1/2 Lemon
- Handful of basil
- Set a large pan over a medium heat.
- Add olive oil.
- Cook off the leeks, onions and peppers for a good 2-3 minutes, in
- Add sweet paprika, oregano, salt and pepper.
- Add canned tomatoes and a splash of water and let it cook for 5-7 minutes or until it is not too watery.
- Make six wells at various spots in the tomato base, and carefully crack in the eggs.
- Season with salt and pepper ontop of the eggs and let them cook through for 2-3 minutes, uncovered. Then cover for another 2-3 minutes.
- As soon as they are ready, remove from heat, crumble the feta, squeeze the lemon and sprinkle the fresh basil leaves.
- Enjoy with lots of toasted bread.