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Prep Time
10 min.
Cooking Time
30 min.
Serves
2
Difficulty
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About This Recipe
Shakshuka for breakfast - how wonderful it is! How pleasant it is to suddenly remember the existence of this bright and hearty dish, when you're tired of various ordinary scrambled eggs and porridge! Shakshuka can instantly awaken a drowsy mind with its appetizing aroma and moderately spicy tomato-pepper flavor. The spiciness, of course, can be adjusted to taste but not reduced to zero. After all, traditionally this dish should be a bit spicy. Many consider shakshuka a dish of Jewish cuisine; it is indeed very popular in Israel, but it came to the Middle East from the Maghreb countries - from Morocco, Algeria, Egypt, Tunisia. Shakshuka and its variations are widespread in most Levantine countries. Prepare it according to our recipe - and you will surely love eating shakshuka for breakfast. And, by the way, for dinner too.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 13
Serves:
Eggs - 4 pcs.
Tomatoes - 250 g
Sweet pepper 4 seasons chopped - 1 pcs.
Bulb onions - 70 g
Greenery - 10 g
Hot chilli pepper - 5 g
Garlic - 1 clove
Vegetable oil - 2 tbsp
Ground paprika - ½ tsp
Ground black pepper - to taste
Ground coriander - to taste
Ground cumin - to taste
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
92г
🍚
Carbohydrates
112г
🥩
Protein
71г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Peel the onion. Cut it into small cubes or quarter rings. Heat a frying pan with vegetable oil, add the onion and fry it, stirring, until golden brown.
Step 2
Peel the sweet pepper from seeds and membranes, cut into short strips. Cut a piece of the required size from the hot pepper pod, remove the seeds and finely chop the pulp. Add both types of peppers to the pan.
Step 3
While the peppers and onions are sautéing over medium heat, peel the garlic and crush the cloves with the flat side of a knife. Finely chop and add the garlic to the pan with the pepper. Add paprika. Stir occasionally.
Step 4
At the same time, work on the tomatoes. There is no need to remove the skin from them. Cut the tomatoes in half, remove any “butts” and rough veins, if any, and cut the fruit into small cubes.
Step 5
Add chopped tomatoes to the pan, add salt, cumin and coriander. When the juice released by the tomatoes boils, reduce the heat, cover the pan with a lid and let the vegetables simmer for 10 minutes.
Step 6
Make indentations in the vegetable mixture with a spatula and carefully crack an egg into each indentation. Salt the eggs, cover the pan again and leave on low heat for 4 minutes. The white should be completely set, but the yolk should remain runny.
Step 7
Sprinkle the shakshuka with freshly ground black pepper and chopped fresh herbs. Turn off the heat and serve immediately while it's hot. The best way to eat shakshuka is with warmed pita.
Enjoy your meal!
Follow the instructions step by step