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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is a modernized version of Shaksouka, but it stays true to the culture that created it. Ingredients:
4 eggs |
fresh flat leaf parsley, 1 small bunch |
olive oil |
5 or 6 organic sweet cherry tomatoes, sliced in half |
2 small or 1 large white onion or shallots |
1 red pepper |
mushrooms |
black pepper |
salt |
mixed mediterreanean herbs |
optional: chile pepper |
Directions:
1. Chop the mushrooms, onions or shallots (shallots are best), red pepper, and parsley, placing them in separate small bowls.
2. Add enough olive oil to a fry pan to cover the bottom and turn the heat to a medium flame.
3. Add a small amount of the salt, pepper, and mixed herbs, along with the shallots or onions, some of the parsley, and the red pepper first, and cook until a bit browned.
4. Add the mushrooms, tomatoes, and sprinkle some of the chopped parsley to the mix.
5. Add some more salt (just a little), pepper, and mixed herbs, then let cook 2 to 3 minutes until the mushrooms are browned.
6. Turn the flame down low, and gently crack the eggs and let them sit on top of the mix. Do not break the yolk.
7. Sprinkle some more parsley on top.
8. Put the lid on the pan and cook until the yolk of the eggs is done to taste.
9. Sprinkle some more parsley on top of the eggs and serve with hot crusty bread. No butter is needed.
10. You may have guessed by now that fresh parsley is essential to this recipe. Don't try to substitute dried parsley. The final result will suffer.
11. Enjoy!
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