Ingredients
- FOR MARMOONA SAUCE
- 1/3 cup olive oil
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 chile pepper (hot, fresh)
- 10 cloves garlic
- 4 cups tomatoes (fresh, cored and crushed)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons ground caraway seeds
- FOR SHAKSHUKA
- 1/4 cup olive oil
- 7 eggs
- 7 to 8 links (3/4 to 1 pound) sausage (spicy Merguez sausages, about 7-8 links)
- White bread (thick slices of white bread, for serving)
How to Make
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Step 1: Heat the oil in a large skillet over medium-high heat. While oil is heating, break the bell peppers apart with your hands (and your hands only) into thick stripes. Discard seeds. Peel and roughly chop garlic cloves. Slice hot pepper in half. Discard seeds.
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Step 2: Saute peppers with the garlic until the peppers are softened and begin to char (about 10 minutes).
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Step 3: Carefully add the crushed tomatoes, salt, pepper and ground caraway. Bring to a boil, reduce the heat, and simmer, stirring
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Step 4: From time to time, for 15 minutes, until the sauce thickens slightly. The sauce can be kept in the refrigerator up for to a week.
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Step 5: When ready to make the shakshuka, heat the 1/4 cup olive oil in a large skillet over medium-high heat and fry the sausages until well browned (about 3 minutes).
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Step 6: Stir in 2 cups of Marmooma sauce and bring to a simmer. Add the eggs. Reduce the heat and cook the shakshuka until the egg whites are completely set (about 10 minutes).
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Step 7: Serve with thick slices of rustic white bread
We hope you enjoy this recipe!
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