Shakshouka
A Saudi Arabian-style shakshouka with eggs gently cooked in a garlicky tomato sauce.
- 18 min
- 304 kcal
- Vegetarian
- Saudi Arabian
Mellowpan tip: Ready in 18 min. A good one for a busy weeknight.
Ingredients
For 2 servings
Tap what you already have.
Steps
-
Step 1:
Pan-fry the black pepper and sliced garlic in a dry pan over medium heat until fragrant.
-
Step 2:
Add the extra virgin olive oil and infuse for 1 minute.
1 min -
Step 3:
Add the tomatoes and salt once the oil is hot.
-
Step 4:
Cover with a lid and simmer for 5 minutes.
5 min -
Step 5:
Remove the lid and mash the tomatoes.
-
Step 6:
Reduce the tomato mixture until it reaches your desired consistency.
-
Step 7:
Make craters in the tomato mixture for the eggs.
-
Step 8:
Lower the heat.
-
Step 9:
Carefully crack the eggs into the craters, ensuring they touch the pan rather than the tomato sauce.
-
Step 10:
Cover and cook for 5 minutes without lifting the lid.
5 min -
Step 11:
Remove from the heat and let the residual heat steam the eggs for 1–2 minutes.
1–2 min -
Step 12:
Serve with flatbread.
Cooking this again? Keep it in Mellowpan.
Save it to your Cookbook, add it to any week, and its ingredients join one list everyone at home shops from, in the sizes your store sells.
Already have the app? Search for it in Discover.
