Cookbook:Shakshuka I

| Middle Eastern cuisines

Ingredients

 * 6 tbsp olive oil
 * 1 tbsp sweet paprika
 * 6 cloves garlic, minced
 * 1 large sweet red pepper, diced
 * 1 chile pepper (red or green), chopped
 * 6 ripe tomatoes diced
 * Ground black pepper
 * Salt to taste
 * 6 eggs

Procedure

 * 1) On a high heat, heat the oil for about ½ minute. Add the paprika and blend well.
 * 2) Add the garlic and peppers, and turn to low flame. Cook for about 10 minutes, until the peppers have slightly softened.
 * 3) Add the tomatoes and bring to a boil, then season to taste with salt and pepper.
 * 4) Make 6 dents in the mixture. Into each dent, put an egg yolk, and spread the egg whites around.
 * 5) Continue to cook on low until the egg whites have coagulated.

Notes, tips, and variations

 * Serve the shakshouka with black bread and fresh parsley.
 * You may also add pieces of sausage to the mixture.
 * In an Egyptian variation, a little sugar is added to the tomato sauce, and the eggs are scrambled into the liquid—this can be eaten hot or cold.