Steffani Cameron on Nostr: Where a lot of shakshuka recipes go wrong is in using canned tomatoes. My Moroccan ...

Where a lot of shakshuka recipes go wrong is in using canned tomatoes.

My Moroccan housecleaner, who I called Mama, showed me that they use fresh tomatoes grated on a box grater. Just cut it in half and grate the flesh side right to the skin.

You’ll get a deliciously pulpy fresh tomato sauce perfect for shakshuka.

Grate it on a plate to catch everything. Ideally you’ll cook the spices out for 10-15 minutes, and that’ll resolve the soupy state of the tomatoes. #cooking #food