Shakshouka Recipe (Poached Eggs in Tomato Sauce| | PBS Food
Shakshouka is believed to have originated in Tunisia, and is traditionally served in a cast iron pan. PBS Food suggests extra bread to soak up the sauce.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Airtight container
- Plate
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 2 cloves garlic, finely minced
- 1 small red chili pepper, finely minced (optional, to taste)
- 1 medium onion, minced
- 1 red bell pepper, minced
- 1 yellow bell pepper, minced
- 1 kilogram ripe tomatoes, peeled and roughly chopped (35 ounces)
- 1 bay leaf
- 1 teaspoon salt
- parsley, minced for garnish
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