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Thursday, June 18, 2015

Shakshouka (The Egg and I)

So I found this amazing recipe for eggs. I loved it so much that I have cooked it 4 times this week!

Even the hubby (who can be slightly picky) loved it!

4 pieces of bacon
2 ½ tbsp olive oil
4 eggs
1 red or green bell pepper, sliced
1 whole garlic, minced
1 can tomato puree
1/8 tsp chili powder
1 tbsp parsley
2 tsp Moroccan spice mix

Moroccan Spice Mix (this shiz is good on EVERYTHING)
5 tsp nutmeg
5 tsp cumin
5 tsp coriander
2 ½ tsp allspice
2 ½ tsp ginger
1 ¼ tsp cayenne pepper
1 ¼ tsp cinnamon

1. Add 1/2 tablespoon olive oil to a fry pan on medium high heat , add bacon and cook until browned and crispy. Set aside on a plate covered with paper towel to drain the fat.

2. Heat another fry pan (large) on medium heat and add the remaining 2 tablespoons of olive oil and saute the onion, garlic and capsicum with a sprinkle of sea salt for 3-4 minutes or until the onion and capsicum start to soften.

3. Add the bacon, tomatoes, Moroccan spices and chilli flakes, stir and cover with a lid and cook on low heat for 15 minutes, stirring occasionally.

4. Make four wells in the mixture with a spoon and crack an egg into each well and sprinkle with salt and pepper.
5. Cover again and cook on low heat until the egg whites are cooked, but the egg yolks are gooey.

6. To serve, sprinkle with some fresh parsley and dukkah (optional)

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