Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce.

Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

This is the Chef Marc’s desert version of Shakshouka.

Ingredients:

1 half or small onion (diced)
2. cloves of garlic, chopped
splash of olive oil
1 can chopped tomatoes 410g
1 Tbs of smoked paprika
4 eggs
2 spoons of Labneh
cilantro (optionally)
season with salt

STEPS:

1. put the skillet (pan) on the fire
2. grease it with a splash of olive oil
3. slice your onion and add it to your pan, and season with salt
4. chop your garlic and add it to the onion in the pan and mix it a little
5. Add chopped tomatoes, 1 Tbs of smoked paprika and mix it in.
6. Season with salt
7. Make hole with the spoon in sauce and crack the egg in it, and repeat with rest of the eggs
8. Add little bit of salt on every egg
9. cover your pan and let it cook for 5-6 minutes

SERVING:

Serve Shakshuka on plate and add some Labneh on top, optionally garnish with Coriander

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