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Shakshuka

Breakfast recipe with egg and tomato

Where shakshuka actually comes from does not matter. Once you've tasted it, you will love it. A spicy dish with egg, poached in tomato. With a lot of fresh herbs it becomes spicy. Nice as late breakfast or lunch.

Ingredients for 4 persons
• 6 peeled tomatoes or 6 ripe tomatoes
• 8 eggs
• 1/2 teaspoon of cumin seeds
• 2 large onions
Olive Oil Every Day
• 2 red bell peppers
• 4 teaspoons brown bastard sugar
• 2 laurel leaves
• 6 sprigs of thyme
• 2 table spoons leaf parsley
• Bunch of fresh coriander
• 1/2 tea spoon saffron
• Spicy cayenne pepper
• Salt and pepper
Al Peperoncino olive oil

Preparation
Cut the peppers into strips and the onions in rings. Cut the tomatoes into 4. The herbs may be roughly sliced.
Roast the cumin in a dry pan for 2 minutes on high heat. Add the Olive Oil Every Day and bake the onions for 3 minutes. Add the peppers, sugar, bay leaves, thyme, parsley and part of the coriander and bake on high fire to make it beautiful.
Then mix the tomatoes, saffron, cayenne pepper, salt and pepper and boil on low heat for fifteen minutes. Add a little water and add a large amount of chilli olive oil. Mix everything together.
Break the eggs carefully above the tomato mixture and cook for 10-12 minutes on low-medium fire. Season with salt and pepper. If the eggs are clotted, add some coriander or parsley. Serve with a thick piece of fresh bread.

Written by - Lonneke Mulder

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