SHAKSHUKA
This recipe is my fathers version of shakshuka.It comes from Egypt where he was born but of Italian and french parents( undoubtedly their spin on it) I have always liked this dish and so do my children now.....''Dad, Dad make the shakshuka please".( when they visit me ).
Provided by angelo2
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- put olive oil in a large frying pan and heat on medium ( we are not frying the sauce).
- put in the 2 cans of tomato and sprinkle some cumin, salt and pepper to taste.
- a dash of balsamic vinegar.
- Now cook sauce on a gentle heat for about 15 minutes.
- Make a spot in the sauce by using a spoon to make a 'well' in it.
- put egg in said spot.
- cover and cook to your liking.
Nutrition Facts : Calories 160.2, Fat 12, SaturatedFat 2.5, Cholesterol 211.5, Sodium 77.6, Carbohydrate 6.3, Fiber 1.8, Sugar 4.3, Protein 7.6
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