Tip:
Highlight text to annotate it
X
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.
Medium dice the tomatoes.
Mince 4 cloves of garlic.
Slice ½ of a hot pepper.
Heat 70 grams of olive oil or another vegetable oil.
Add the garlic,
the hot pepper
and the tomatoes.
Add 1 teaspoon of salt, 1 teaspoon of sweet paprika and a pinch of black pepper.
Simmer on low heat for about 12 minutes, stirring occasionally.
Carefully crack 4 eggs into the tomato stew and cook for 3 - 4 minutes on low heat.
Sprinkle with a little pinch of salt and black pepper.
The yolk should stay runny while the egg white is fully cooked.
Serve with lots of bread to dip in the Shakshouka!
Please visit our website videoculinary.com for more delicious recipes!