36 | Experience Emirati Cuisine Shakshuka Ingredients Eggs 2 pcs./100 g Onion ¼ Cup/30 gm finely chopped Olive oil 1 tbsp /15 ml Tomato paste 1 heaped tsp/10 gm Aleppo pepper To taste Cumin seeds, toasted ½tsp/3gm Harissa paste To taste White stock ¼ Cup/60 ml Tomato puree ½ Cup/120 m Salt To taste Pepper Instructions 1. Heat the olive oil over medium heat in a heavy-bottomed frying pan. 2. Add the onions and saute until soft but not browned. 3. Add the tomato paste, Aleppo pepper, cumin seeds, salt, and pepper to taste. Cook gently for 1-2 minutes. 4. Stir in the harissa, tomato puree, and stock. Bring to a boil, then lower the heat and let it simmer for 5 minutes. Taste the sauce and adjust the seasoning as needed. 5. Using a spatula, make two wells in the sauce. Break one egg into each well. Immediately cover with a well-fitting lid and simmer until the eggs are cooked to your liking. The whites should be cooked, while the yolks should remain slightly runny. 6. Once cooked, use a large spoon to lift each egg and place it in a serving dish. Garnish with parsley and coriander, and serve hot with Arabic bread.
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