LoneGansel@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 year agoShakshukalemmy.worldimagemessage-square16fedilinkarrow-up1220arrow-down19file-text
arrow-up1211arrow-down1imageShakshukalemmy.worldLoneGansel@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 year agomessage-square16fedilinkfile-text
minus-squareLoneGansel@lemmy.worldOPlinkfedilinkEnglisharrow-up18arrow-down1·edit-21 year agoIt’s so easy, and you can serve it directly from the cooking pan! :) Bring a stainless steel or nonstick pan up to medium temp, then add in enough olive oil to coat the pan Crank some fresh cracked pepper into the pan and fry for a minute or two Dice 1/4 onion and cook it until it’s translucent Dice 1/2 a pepper and cook until it’s softening Quarter 2 tomatoes and add them to the pan. Once they become soft, pull the skins off your tomatoes with tongs and mash the remaining flesh into a pulp Toss in oregano and salt to taste. Cook until things go from runny water to jammy sauce, about 5 minutes Make divot in the sauce and crack an egg into each void, salting the eggs for taste For set tops, cook the eggs covered for 3 minutes or so Remove from heat when eggs are about halfway to your desired texture Serve with parsley garnish and enjoy!
It’s so easy, and you can serve it directly from the cooking pan! :)