Sunday, September 9, 2012

Recipe Shakshuka with acute merguez sausages 

Recipe Shakshuka with acute merguez sausages
Recipe Shakshuka with acute merguez sausages

Quick and simple recipe shakshuka with merguez sausages sharpness. 
I learned this recipe last trip to Morocco. 
Small restaurant with kosher food in Casablanca, Morocco Filed surprise of hotels Shakshuka. 
At first we could not figure out where the Moroccan until we tasted this dish. 
Shakshouka was sharp and delicious. 
The chef put into sharp merguez sausages Shakshouka fire!! 
It was simply delicious. 
Shakshuka Moroccan merguez sausage sharp.

Acute merguez sausages
Acute merguez sausages
8 tomatoes, diced without shell. 
5 cloves of garlic, chopped 
1 onion, chopped 
A few thyme leaves 
2 tablespoons crushed Abgniot 
1 teaspoon sweet paprika Moroccan. 
1/2 teaspoon cumin 
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
10 pcs sharp merguez sausages sliced 
2 cups water 
10 eggs
Fry the onion and garlic until golden. Put the tomatoes soften and cook about 10 minutes and add about half a cup of water. 
Continue to soften the tomatoes in a slow over low heat. 
After 20 min softening of tomatoes and add tomato paste, salt, pepper, cumin, thyme and paprika. 
Add another half cup of water and continue cooking slowly. 
Then add the sausages and other harsh Hmrgz water about 2 cups or so. 
Cook all Shakshouka without covers about 10 min and then break eggs into a pot Shakshouka, 
Cover the pot and cook Shakshouka about 15 minutes more. 
Eat the Shakshouka Moroccan with white bread.