Cooking in Arabic: recipe for Shakshuka
If you are a fan of Arabic cuisine, why not cook a Shakshuka? This dish with tomatoes and eggs is easy to prepare and tastes wonderfully oriental thanks to the right spices.
Ingredients:
- 1 large can of peeled tomatoes
- 1 bunch of spring onions
- 4 cloves of garlic
- 1 teaspoon cumin (Cumis)
- 1 pinch of sugar
- 3 tbsp flat-leaf parsley
- 4 eggs
- salt
- pepper
- Cayenne pepper
- olive oil
Shakshuka originally comes from Arabia, but the recipe is now available in many different country-specific variations all over the southern regions. Loosely translated, Shakshuka means "all together". Traditionally, the preparation of this Arabic dish was a lengthy affair, because the sun-ripened tomatoes were left to simmer together with the spices for many hours. This recipe is a less time-consuming variant.
Recipe for Arabic Shashuka - cook like in the Middle East
- Cut the spring onions into thin rings and the garlic into slices. Heat a little olive oil in a pan and fry both together with the cumin for a few minutes.
- Now add the peeled tomatoes and a pinch of sugar and let the whole thing boil. Let the whole thing over a low heat for approx. 1 H. Simmer in front of you until the tomatoes are cooked and can be easily chopped and the liquid is almost completely reduced.
- Taste that vegetables with salt, pepper and a little cayenne pepper.
- Hit that Eggs and let them slide into the pan. Now turn off the heat and let the eggs set in the bed of vegetables. The egg white should be firm and the yolk a little soft on the inside.
- Chop the parsley and sprinkle before Serve over the tomato pan.
If you invite your guests or your family to a typical Arabic evening ...
Fresh flatbread goes best with an Arabic shashuka. But this dish is also very popular with couscous. So if you want to cook something great quickly and without a lot of effort, then give this recipe a try. Your family will love it. Bon Appetit!
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