Shakshuka in Tortilla Bowls

Tiny cute quail eggs poached in a stew of tomatoes, bell pepper, garlic, onions, and spices, served in 4-leaf-clover-shape tortilla bowls. It's a very special and creative way to cook the traditional Middle Eastern breakfast dish - shakshuka.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil over a large skillet over medium high heat.

Step 2

Add chopped onions and minced garlic, stir fry for about 5 minutes until they turn translucent.

Step 3

Add tomato paste and chopped bell pepper, stir fry for about 3 minutes until the peppers turn soft.

Step 4

Open a box of diced tomato (500g), add it to the skillet, stir until simmer.

Step 5

Add smoked paprika, cumin powder, salt and pepper, stir until well combined.

Step 6

Use medium low heat to reduce the sauce for about 15 minutes, stir occasionally to prevent burning, until there's nearly no liquid left on the bottom of the skillet. Turn off the heat.

Step 7

Add a handful of chopped cilantros to the skillet, stir until well combined. Set aside.

Step 8

Preheat the oven at 350 °F (175°C ).

Step 9

Wrap a tortilla in a damp paper towel, put it on a plate, microwave for 20 seconds. (I used corn tortillas, which break easily in the ramekin if I don't soften them with this method. If you are using wheat/flour tortillas, you can skip this microwave soften step.)

Step 10

Coat a ramekin/oven safe bowl with cooking spray, gently press the softened tortilla inside the ramekin. Repeat with the left of tortillas.

Step 11

Place all the ramekins on a baking tray, add about 3 tablespoons of the shakshuka sauce to each tortilla bowl.

Step 12

Crack one quail egg into each tortilla bowl. Optionally sprinkle some grated parmesan, feta, or mozzarella cheese over the eggs.

Step 13

Bake at 350 °F for about 8 minutes until the egg whites turns white from translucent.

Step 14

Optionally garnish with black pepper, parsley or basil leaves. Serve immediately.

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