Shakshuka

dinner · ⏱ 25 min · 2 portions · 25.0 g carbs / portion · vegetarian · allergens: egg, milk

v2 · rb0e705f985 20260727Z1751 800 g tomato 6 pieces egg 120 g labneh 🍳 ⏱ 8 min heat olive oil in a large frying pan and cook pilpelchuma paste, tomato purée, red peppers, garlic, cumin and ¾ of a teaspoon of salt until peppers soften 🍳 ⏱ 10 min simmer chopped tomatoes until you have quite a thick sauce 🍳 ⏱ 8-10 min make eight little dips in the sauce, gently break in eggs, swirl egg whites with the sauce and simmer gently until egg whites are set but yolks are still runny 🍳 ⏱ 2 min remove from the heat, leave to settle, then spoon into individual plates and serve spoon labneh or yoghurt onto the side for serving Shakshuka 🎉 2 tbsp olive oil 2 tbsp pilpelchuma paste 2 tsp tomato purée 300 g red pepper 4 pieces garlic 1 tsp ground cumin salt to taste egg
http://flowcooking.food/en-us/recipe/250/shakshuka/