Shakshouka

Shakshouka - Middle East dish of eggs poached in vegetable sauce with cheese, herbs, and spices. As the core component of the dish is improvisation, a huge variety of recipes is out there.

Ingredients

12-3 onions
24 eggs
34-5 tomatoes
4150-200 grams of salty cheese (feta, bryndza)
52-3 table spoons of vegetable oil (olive or any other)
65-6 garlic cloves
7salt, herbs, and spices to your liking (black pepper, basil, oregano, Za'atar, Khmeli suneli) 
8Large frying pan with transparent lid

How to Cook

Preparation:

• Wash the eggs
• Peel the garlic cloves, cut each one along into four pieces
• Peel the onions, cut in cubes
• Blanch and peel the tomatoes, cut in cubes
• Cut cheese in cubes

After that:

• Heat the oil on the pan (do not let it smoke)
• Put garlic in hot oil, so that it sizzles and starts to smell.
• In 20 seconds add onions, stir everything up, and cook until golden crust starts to appear.
• Add tomatoes and salt, stir up again, cover the pan with the lid, lower the heat and let it cook slowly.
• In a few minutes, when the vegetable cubes melt into sauce, add cheese and herbs, then carefully crack the eggs on top, close the lid again.
• We need the egg white to be cooked but yolk has to remain liquid. Transparent pan lid here helps to control the process.
• When eggs turn white - open the lid, stop cooking and serve the dish.
• Large pan lets us serve it carefully so we do not break the yolk.

What do we Get

1Outcome: 2 portions
2Cooking time: near 1 hour