This can be made with:
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Arabic
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Ramadan
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Expert
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4
People
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25
Minutes
- Recipe
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Preparation method
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- Heat the olive oil over medium-high heat in a medium sized heavy bottomed frying pan. Add the onion and sauté for 5-6 minutes to soften and color a bit.
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- Add the tomato paste and cook for 1 minute. Season with cumin, salt and some pepper and then cook for another minute.
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- Stir in the harissa, tomatoes and vegetable stock, then bring to a boil and allow to simmer for 5 minutes.
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- Make 4 small holes in the mix and break an egg into each hole. Cover the pan and cook the eggs over low heat for 3 minutes.
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- Carefully spoon the cherry tomatoes on top, avoiding the yolks, cover again, and cook for 5 minutes until the egg whites are cooked but the yolks are still runny.
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- Add the cooking cream in a sauce pan and bring to a boil, then lower to a simmer and let the cream thicken a bit.
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- Add the grated KRAFT cheddar cheese and stir until it’s all melted and you have a sauce like consistency.
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- Season with salt, pepper, nutmeg and oregano to taste.
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- Brush the bread slices on one side with some olive oil, and toast in a pan until lightly brown.
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- Spread the Greek yogurt on the 4 slices of bread (toasted side up), then add some argula leaves, and top with the shakshouka preparation (one egg on each slice)
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- Ladle the cheese sauce on top of the eggs, and finish with the chopped parsley.
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Note: The spices can be reduced/increased to be less/more spicy.
Make a meal plan
Ingredients
- Olive oil 2 tbsp.
- Red onion (finely chopped) 1 large piece (½ cup)
- Cumin seeds (toasted) 1 tsp
- Cherry Tomatoes 10 pcs
- Eggs 4 large
- Salt & Pepper (as required)
- KRAFT Cheddar Cheese (grated) 200g (1 big can)
- Cooking cream 250 ml (1 cup)
- Oregano 1 tsp
- Nutmeg powder (a pinch)
- Sourdough bread 4 slices
- Greek yoghurt 4 tsp
- Parsley (chopped) 4 tsp
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