Try this Arabic shakshuka with eggs poached in a perfectly spiced tomato and green pepper sauce. Top it with Arla cream cheese, and serve with crispy baguette, fresh coriander, and sliced chili as brightening garnishes. It is a savoury and easy dish to pamper both family and guests.
Ingredients
4 servings
Shakshuka with tomato sauce:
- 6 tsp Arla cream cheese
- 1 medium onion
- 2 garlic cloves
- 150g green bell pepper
- 200g tomatoes, diced
- 1 tsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili flakes
- Salt and pepper to taste
- 5 eggs
- Serving the dish:
- Baguettes for serving
- Fresh coriander and sliced green chili for garnish
Method
- Finely chop onion, green bell pepper, and garlic.
- Heat a skillet with 1 tablespoon of oil. Add onion and minced garlic and cook for 1 minute. Add bell pepper.
- Add diced tomatoes and tomato paste and cook for 5 minutes.
- Add cumin, paprika, coriander, and chili flakes. Season with salt and pepper and allow to simmer at reduced heat.
- Use the back of a spoon to make five holes in the sauce, and crack an egg into each hole.
- Let the eggs bake for 8-10 minutes until the whites are perfectly cooked.
- Once the eggs are done, remove the skillet from the heat and allow the dish to cool down a bit.
- Add dollops of Arla Cream Cheese Spread on top, and garnish with fresh coriander and sliced chili.
- Serve with French baguette and Arla Cream Cheese Spread.
Enjoy!