Shak-Shuks

I will forever associate Quarantine with Buggy and Shak-Shuka. Not sure how much of it you put away baby, but damn EVERYDAY…. so here is the recipe for yous….

Shak-Shuka: Ingredients

• A frying pan
• Eggs ( for one person 2 eggs for more peeps more eggs)
• Tomatoes cut into slices like feather shapes, not rounds.
  • (for 2 eggs 4 tomatoes, 4 eggs = 6 large tomatoes, 6 eggs = 8…fresh always best but if you have to use tinned that’s cool too)
• White onions
  • cut into long slices like feathers
• 1 fresh hot pepper
• 1/4, 1/2 or 1 teaspoon of shutta (chilli paste in the UK) depending on your heat pref.
• Olive oil a good healthy dose!!!
  • DO not be afriad of the olive oil, should spread over the base of the pan and then some.
• Tomato paste
  • 1 heaped teaspoon for 1 person, 1 1/2 for more people

Method:

• Turn the heat on medium and put the frying pan on the heat and add the oil.
• add the feathered onions and sprinkle a good pinch of salt
  • salt helps the onions not burn
• keep the onions moving, they will be ready when they glisten, they turn from white to golden and shineyyyyyyyyy….
  • when onions are glistening add in the tomatoes and mix em up a couple of times and add the whole green pepper with the onions and lower the heat a tiny bit cover and let them simmer a little bit.
  • the tomatoes also start to change colour and kind of shrink as they are starting to cook.
  • once the tomatoes start looking smooshier and have changed colour add the tomato paste and shatta mix it all up….cover it again and let it simmer…..
• once it all looks kind of softer and the onions and tomato are smooshy use whatever utensil you have to make little holes in the mix and crack your eggs into the holes (sounds hard but super duper easy) sprinkle salt on your eggs….
• cover and lower the heat… 

• once the egg white starts to set/look white and the yoke looks set it should be ready (i give the pan a shake and if the egg moves and jiggles alot then it needs a bit more time)
• Serve hot and Enjoy:))))

Bonus Round: Always remember that what ever slat or pepper or herby stuff you’re cooking with…..go high not low (makes sure everything gets evenly seasoned).

Love You’s