TOTAL PRERP TIME: 1 hour
1 bell pepper
1 chilly pepper
1 pound cherry tomatoes
a handful of parsley leaves
3 tbsp olive oil
2 minced garlic cloves
Chop the peppers coarsely and sautee in a hot pan with some olive oil.
Halve the cherry tomatoes and add to the pan.
Add about 1 tsp of sea salt to help all the liquids come out of the tomatoes and create the base for out sauce.
Add the minced garlic.
Cook until you get a thick sauce, about 20-25 minutes.
Season to taste using salt, black pepper, paprika and any other seasoning you may like.
Add about 3-4 tbs of sesame butter and mix very lightly, to leave a marble effect.
Add the eggs, season them with a bit of salt and pepper.
Sprinkle the shakshuka with some chopped scallions and parsley, and cover the pan until the eggs are done to your liking, about 5-15 minutes.
Serve with some toast and vegtables.
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