Shakshouka

Step by step: Shakshouka

• Step1

  To peel the tomatoes, use a sharp knife and make a crosswise incision. Place in boiling water for one minute, and shock in ice water. Remove the skins easily.

• Step2

  Medium dice the tomatoes.

• Step3

  Mince 4 cloves of garlic and slice ½ of a hot pepper.

• Step4

  Heat 70 grams (2.5 oz) of olive oil or another vegetable oil and add the garlic.

• Step5

  Add the hot pepper and the tomatoes.

• Step6

  Add 1 teaspoon of salt, or to your preference. 1 teaspoon of sweet paprika and a pinch teaspoon black pepper. Simmer on low heat for about 12 minutes, stirring occasionally.

• Step7

  Carefully crack 4 eggs into the tomato stew and cook for 3 – 4 minutes on low heat. The yolk should stay runny while the egg white is fully cooked. Sprinkle with a little pinch of salt and black pepper.

• Step8

  Serve with lots of homemade bread to dip in the Shakshouka!