Difference between revisions of "Chakchouka (Eggs, tomatoes and chillies)"
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− | A Libyan breakfast recipe. Variations of this dish are also popular in Algeria and Tunisia. | + | A Libyan breakfast recipe aka ''Shakshuka''. Variations of this dish are also popular in Algeria and Tunisia. |
{{RecipeIngredients | {{RecipeIngredients |
Revision as of 20:13, 5 February 2017
A Libyan breakfast recipe aka Shakshuka. Variations of this dish are also popular in Algeria and Tunisia.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Olive oil for frying
- Garlic cloves, to taste, chopped
- 1 onion, chopped
- Green chillies, to taste, finely chopped
- 5 ripe tomatoes, sliced
- Seasoning
- 4 large eggs
Method
- Heat the olive oil in a frying pan and gently fry the garlic and onion until soft and golden brown (about 10 minutes).
- Mix in the chillies then arrange the tomato slices on top.
- Season, then cover and simmer gently for about 15 minutes.
- Break the eggs into the pan and, using a fork, spread the whites to cover the tomatoes.
- Cover and cook for about 6 minutes, or until the eggs are done.
- Cut the mixture into quarters and scoop these out onto warmed serving plates.
Serving suggestions
Serve with pitta bread.
Variations
Add a little tomato purée to the mixture with the chillies for additional colour or try adding a teaspoon of hilba to it.
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