Port Said Shakshuka
Port Said — Mother recipe · ar de en es fr it ja pt ru zh
A classic Egyptian dish, Port Said Shakshuka offers a unique and delicious taste with eggs poached in a tomato and chili sauce.
⏱️ 20 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 4 eggs
- 200 g of fresh tomatoes
- 2 onions
- 2 red bell peppers
- 2 tablespoons of olive oil
- 1 tablespoon of chili flakes
- 1 tablespoon of cane sugar
- 1 tablespoon of wine vinegar
- Salt and pepper to taste
- 1 tablespoon of finely chopped onion
- 1 teaspoon of chili powder
- 1 teaspoon of salt
Method
- Prepare the tomatoes by slicing them thinly, chop the onions and bell peppers into small pieces.
- In a very hot pan, add the olive oil and sauté the onion until golden brown.
- Add the tomato slices and bell peppers, cover, and cook on low heat for 20-25 minutes.
- Add the sugar, wine vinegar, salt, and pepper to taste, and cook for another 10 minutes.
- Make a well in the sauce and add the eggs, cover, and cook on low heat for 5-7 minutes, until the eggs are set.
- Serve hot with chili powder and salt to taste.
The story
Originating from Morocco, shakshuka has become popular throughout Egypt, including the port city of Port Said, where it is served as a daily dish.
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