A Syrian version of the simple and popular middle eastern dish of eggs with spicy tomatoes known as Shakshuka. Its’s from ” Sumac” by Anas Atassi. It can be served at any time of day and is good accompanied by flatbread, baguette or oven chips.
Ingredients
- 2 tbsps olive oil
- 1 onion peeled and chopped
- 2 plump garlic cloves crushed
- 1 hot chilli cut in half lengthwise
- 3 medium tomatoes diced, juices reserved
- 1 tsp paprika
- salt and pepper
- 4 eggs
- a handful flat leaf parsley coarsely chopped
- a handful black olives pitted and sliced
Servings:
Instructions
- Heat the olive oil in a large non stick frying pan over a medium heat and saute the onion for 5 minutes or until it is just starting to brown. Add the garlic and saute for a couple of minutes longer, stirring so the garlic doesn't brown.
- Stir in the chillies ,the tomatoes with their juice and the paprika then season to taste. Turn the heat to low and simmer for five minutes, or until it thickens and reduces a bit.
- Make four little weels in the sauce with a spoon and crack an egg into each well. Cover and cook for 5-6 minutes, add a couple of minutes if you like your yolks to be firm.
- Serve garnished with chopped parsley and olive slices, accompanied by warm flatbread , baguette or oven chips.
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