Saudi Shakshuka

shakshuka

2 tablespoons olive oil
2 medium tomatoes, diced (or half some baby tomatoes about 5)
2 garlic cloves, diced
1 small white onion, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
4 eggs

1. In a 9-inch non-stick skillet on medium heat, add olive oil, onions and garlic. Heat until onions are tender. Add tomatoes, salt, pepper and cumin. Mix well, cook until thickens about 1 minute. Break 4 eggs over the mixture, cover and let cook on medium heat until eggs are cooked, about 5 minutes. Gently, slide shakshuka onto a plate or mix up with a spatula.

2. Serve with warm pita bread.

Yields: 2 servings

*updated from 12/21/08

5 Responses to Saudi Shakshuka

  • This is my first time to your blog and I love this! It’s something my husband will just love. Thanks!

  • Wow something new and gr8 recipe.

  • Nice one!

    I posted this on the Expatwoman Site at the following thread as someone was looking for a recipe for this

    http://www.expatwoman.com/forum/addpost.aspx?TopicID=159819

  • SA Rawther Spices is the largest processor and exporter of black pepper and dry ginger in India, apart from having a good track record in the international trade of coffee, turmeric, cloves, chillies, nutmeg and other products.

    CHILLIES
    Botanical names: Capsicum Annum
    Family name: Solanaceae
    A member of the Capsicum family, there are over 200 different varieties of chillies in the world. Having a mild to strong hot taste it is used in almost every cuisine-Indian, Chinese, Mexican, Japanese. Chillies have two characteristics, one their colour because of the pigment called Capsanthin in it and two the biting pungency because of Capsaicin, on the basis of which the varieties differ and so its demand.

    FOR MORE DETAILS VISIT : http://rawther.co.in/

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