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Shakshouka

by carolinagelen
breakfastextra spicycrunchyspice sizzle
Yield: 3-4 servings
Source: https://www.instagram.com/reel/CbVkbCpgVsx

Ingredients

produce
  • 2 clovesgarlic
  • 1 handfulfresh parsley(fresh)
  • dried chiles
  • 3 clovesgarlic(minced)
  • 1yellow onion(chopped)
protein
  • egg
pantry staple
  • 1/4 cupextra virgin olive oil
  • extra-virgin olive oil
  • 28 ozcanned whole tomato
other
  • 1 teaspoonzaatar
  • 2 teaspoonscumin seeds
  • 1 tablespoonsesame seeds
  • 1 teaspoonchile flakes
  • 2 teaspoonscoriander seeds
  • 1 teaspoonturmeric(ground)
  • 1/2 teaspooncayenne
  • 2 teaspoonscoriander seeds
  • 1 teaspoonblack peppercorns(ground)

Instructions

  1. Heat 2 tablespoons olive oil in a skillet on medium heat. Sauté the onion in oil for 5 minutes. Add an extra tablespoon of olive oil, the garlic and spices and cook for 3 more minutes.
  2. Add the can of tomatoes, crushing the tomatoes with your hands. Simmer for 5 minutes.
  3. Make some space in the sauce using a wooden spoon and drop each egg in the well, and simmer on low, covered with a lid for 10 to 12 minutes or until the egg whites look opaque and the egg yolks are still runny.
  4. In the mean time, add all topping spices in a heat-proof bowl. Heat the oil in a saucepan on medium heat until sizzling hot. Carefully pour the hot oil over the spices.
  5. Top the shakshouka with fresh parsley and the spice oil topping.