A Libyan breakfast recipe aka Shakshuka. Variations of this dish are also popular in Algeria and Tunisia.
- 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.
Serve with pitta bread.
Add a little tomato purée to the mixture with the chillies for additional colour or try adding a teaspoon of hilba to it. You can also include sweet peppers. In North Africa merguez is sometimes added.
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