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B1ab186e f3c6 482a 959a 79a9856c57b0  2016 09 11 20 45 07
Emily Scoggin Brown
Emily Scoggin Brown

Easiest shakshuka. And so good.

Cook an onion low for 8 minutes, add sliced red pepper, cook 5 more minutes until soft. Sprinkle on some sugar and red pepper flakes and add in two diced tomatoes and a good amount of salt and pepper. After a few minutes add three tbsp of tomato sauce and a handful of basil, sliced. Cook for 10 minutes and then crack in a few eggs. Poach until whites are firm but yolks are still soft. Enjoy with rice and pitas, if you please.