English30 min
Shakshuka
Eggs cooked in tomato and pepper.
Keeps: Fridge 2d · Freezes. Freeze pancakes in a stack with a scrap of parchment between them.
3
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
267
Calories
800 kcal in this batch
Protein
12.4 g
Fat
16.1 g
Carbs
21.1 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Dice the onion and the pepper.
- 2
Warm the oil and cook them until soft.
- 3
Add the garlic, cumin, and paprika.
- 4
Add the tomatoes and the salt.
- 5
Simmer 10 minutes.
- 6
Make four wells and crack in the eggs.
- 7
Cover until the whites are set and the yolks are still soft.
Cook's notes
Serve it in the pan. Bread on the side is enough.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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