SHAKSHUKA

Ingredients

  • Malaysian Palm Oil, for frying
  • 1 medium-sized onion (chopped)
  • 1 bell pepper (chopped)
  • 4 garlic cloves (finely chopped)
  • 3 ½ cups of chopped tomatoes
  • 1 tsp tomato paste
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • ½ tsp cayenne
  • ½ tsp crushed red chilli
  • 5 eggs
  • salt to taste
  • pepper
  • 1 cup crumbled cottage or feta cheese
  • cilantro or parsley, for garnish

method

to cook

  1. In a large pan, heat Malaysian Palm Oil. Add onion and bell pepper, and cook for 5 minutes. Then, add finely chopped garlic, and stir well.
  2. Add sweet paprika, ground cumin, cayenne, crushed red chilli and cook for 1 minute. Then, add chopped tomatoes and season with salt and pepper.
  3. Simmer for 10 minutes until tomatoes have thickened. Add tomato paste and crumbled cottage or feta cheese.
  4. Make small wells in the sauce and crack eggs into them.
  5. Season eggs with salt and pepper and cook for 5-8 minutes until the eggs are done.
  6. Garnish with chopped cilantro or parsley.