There are many interpretations of shakshouka, but it is primarily a bell pepper and tomato dish to which eggs are added. Known as menemen in Turkey, this particular dish is popular in Syria, Lebanon, and Jordan.
- Yield: 4 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 15 Minutes
- 2 tbsp olive oil
- 1 onion, halved and finely sliced
- 2 red or green bell peppers, finely sliced
- 2 garlic cloves, finely chopped
- 1 red chile, seeded and finely chopped
- 2 tsp sugar
- 14 oz (400 g) can chopped tomatoes
- salt and freshly ground black pepper
- 4 large eggs
- small bunch of flat-leaf parsley, finely chopped
How to Make It
- Heat the oil in a heavy-bottomed frying pan and cook the onion and peppers for 2–3 minutes, until soft. Toss in the garlic and chile and cook until the vegetables begin to color.
- Add the sugar and tomatoes, and cook over medium heat for 3–4 minutes, until the mixture is slightly pulpy. Season well.
- Using a wooden spoon, make 4 indentations in the tomato mixture and crack an egg into each one. Reduce the heat, cover the pan, and cook until the whites are set. Scatter with the parsley and serve.
Serving Size 1
Nutritional Value Per Serving
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.