Shakshuka (Eggs in Tomato Stew)By
- 2 tablespoons olive oil
- 250 grams ground beef
- ½ cup chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon ground coriander
- 1 teaspoon paprika sweet or smoked; either is fine
- ½ teaspoon ground cumin
- 1 teaspoon cayenne
- 1 can whole roasted tomatoes about two cups with the liquid
- 1 large zucchini halved or quartered and thinly sliced
- 4 eggs
- chopped parsley to garnish
- Heat the olive oil in a thick-bottomed frying pan.
- Over high heat, spread the ground beef in the hot oil and leave to brown for a few minutes. Stir and continue cooking until lightly browned evenly.
- Lower the heat to medium and add the chopped onion, minced garlic, ground coriander, paprika, cumin, cayenne, one teaspoon salt and half a quarter teaspoon of pepper.
- Cook with occasional stirring until the onion pieces are softened.
- Pour in the canned tomatoes with the liquid. Stir. Lightly crush the tomatoes into smaller pieces using a spatula.
- Bring to the boil and cook, uncovered, for ten to 15 minutes or until reduced by half and the sauce is chunky.
- Taste the tomato stew and add more salt and pepper, if needed.
- Stir in the zucchini slices and cook for two to three minutes.
- Using the back of a soup ladle, make four wells in the tomato stew.
- Crack an egg directly into each well.
- Continue cooking the shakshuka until the eggs are done to your preference.
- Serve the shakshuka in the pan sprinkled with chopped parsley.