Eggs In Tomato Sauce (Shakshuka): thick, runny yolk meets rich tomato sauce. This is some good, fiery comfort food! Weight Watchers Smart Points: 6!
Author: Karina - Cafe Delites
2large cloves garlic, crushed
1red or green bell pepper(capsicum), deseeded and diced
250g| 9 oz lean sausages of your choice, casings removed (or ground sausage meat)*
3/4-1teaspoonchilli powder(mild - adjust to your taste)
Pinch of Cayenne(optional)
2x 400 g | 14 oz tins whole peeled tomatoes, roughly chopped
salt to taste
1/4cupchopped flat leaf parsley or cilantro/coriander leaves, to serve
Flatbread bread, to serve
Heat oil in a large non stick pan or skillet over medium heat. Add onion and cook, stirring occasionally, until soft and transparent. Add garlic, bell pepper, ground sausage, cumin, paprika and chilli; cook, stirring occasionally, until garlic is soft and fragrant.
Add tomatoes and their juice into the pan with the tomato paste. Reduce heat to low and allow to simmer, stirring occasionally, until thickened slightly (about 10-15 minutes). Season with salt to taste.
Evenly distribute small indents into the sauce with a spoon and crack each egg into them. Cover pan with lid and cook until yolks are just set (it takes about 5 minutes). Using a spoon, baste the whites of the eggs with the tomato sauce, being careful not to disturb the yolk. Sprinkle shakshuka with parsley (or cilantro) and serve with flatbread, for dipping.
*I used plain, lean chicken sausages for this recipe, but you can use beef or turkey.