Raw Egg Nationalism in Theory and Practice by Nationalist Raw

Author:Nationalist, Raw
Language: eng
Format: epub
Publisher: Natty Slonker Books
Published: 2020-11-29T16:00:00+00:00

 1/2 white onion, diced

 1/2 red bell pepper, seeded and diced

 2 cloves of garlic, minced

 2tsp paprika

 1tsp cumin

 1/2 tin of tomatoes, or three large fresh tomatoes, peeled and finely chopped

 Salt and pepper

 3 whole eggs

 Handful of fresh coriander, chopped

 Handful of fresh parsley, chopped

Preheat oven to 350F. Heat olive oil in a pan on medium heat. Add pepper and onion and cook for 5 minutes, stirring to prevent from browning. Add garlic and spices and cook for a further minute or two. Add the tinned or fresh tomatoes and break them up using a wooden spoon. Season with salt and pepper and then bring the sauce to a simmer and cook for 5 minutes. Make three wells for the eggs in the sauce and crack the eggs into them. Put the pan in the oven for 8-10 minutes, until the egg whites are set. Garnish with the coriander and parsley and serve from the pan.

You can also crumble cheese into shakshouka. For authenticity, I’d recommend a goat’s cheese like feta, but cheddar or a similar cheese is just fine. Blue cheese is a no-no. Add the cheese when you add the eggs.

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