Shakshooka
(Egg and Chilli Breakfast) Recipe

Origin: Libya      Period: Traditional

Ingredients:

3 onions, chopped
2 green chillies, chopped
ghee or oil for frying
3 tbsp tomato purée
3 tomatoes, chopped
3 eggs
2 filfil har (birds' eye chillies) chopped
1/2 tsp bzaar

Shakshooka
(Egg and Chilli Breakfast) Preparation:

Method:

Add the oil or ghee to a frying pan and when hot stir-in the tomatoes, tomato purée and birds' eye chillies along with the bzaar. Stir to combine then fry for 5 minutes. At the end of this time stir-in the onions, green chillies and 220ml of water. Bring to a boil, reduce to a simmer and continue cooking until the mixture thickens.

Using a spoon form holes or wells in the mixture then crack the eggs into these then spread out the egg whites to cover as much of the contents of the pan as possible. Leave to cook for about 15 minutes, or until the eggs have cooked. Serve the eggs on plates and spoon the chilli sauce over them.

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