12 Apr How to prepare a Shakshuka
Arrived from the Middle East, we bring you a typical recipe of Tunisian land, although extended by other territories. The Shakshuka would be a similar dish in our country to the “pisto Manchego” , or ratatouille in France. The literary translation of this word would be like “a mixture”. Sure you will love it.
- 6 Eggs
- 800g. of tomatoes
- 50gr. of brined cheese
- 1 onion
- 1 red pepper
- 2-3 cloves of garlic
- Cayenne to taste
- Salt and pepper
- Sweet paprika
- Olive oil
First prepare a sauce with the onion and the pepper sliced into thin slices. When the vegetables have browned, we add the cloves of garlic and cayenne and leave them for a few minutes. To this sofrito we now include the paprika (1 tablespoon soup approx.) And the cumin (1 small spoonful), mix and leave in the pan for a few seconds. The spices can remove or put more quantity to your liking.
Next we incorporate the tomatoes, which we have removed the skin, cleaned and cut into small pieces. We let them cook for about 10 minutes over medium-low heat. We pepper and correct the acidity of the tomato with a little sugar, if necessary.
It’s time to incorporate the eggs. The trick is to make small holes in the tomato sauce, and that is where we will introduce them with great care and avoiding sticking together. Cover the bowl and let them cook for about 8 minutes over low heat.
This dish is served in the same container in which it was cooked. To finish, add some fresh cheese cubes in brine on top. Decorate with a little chopped coriander on top