Israeli shakshuka
Description
The dish is prepared without unnecessary complications. Shakshuka cooks very quickly, making it perfect for breakfast, which will surely be nutritious, filling, and delicious. Every Israeli housewife has her own recipe for this egg dish. However, the constant ingredients remain eggs, tomatoes, onion, bell pepper, and tomato sauce or tomato paste. Those who enjoy spicy food can add hot chili pepper. The finished dish is ready to be served.
Instructions
- 1
Step 1
Prepare the ingredients for making shakshuka.
- 2
Step 2
Peel the onion, wash it, and chop it. Place it in a frying pan.
- 3
Step 3
Pour in the sunflower oil and sauté the onion until translucent for 3-4 minutes.
- 4
Step 4
Remove seeds from the bell pepper, wash and finely chop. Add to the onion.
- 5
Step 5
Wash the tomatoes, cut them into cubes, and place them in a pan with the onion and pepper. You can pour boiling water over the tomato and remove the skin.
- 6
Step 6
Add the finely chopped garlic.
- 7
Step 7
Add a teaspoon of tomato paste and 3-4 tablespoons of water or broth. Season with salt to taste and add a couple of pinches of sugar. Mix well and sauté the vegetables for 3-4 minutes.
- 8
Step 8
Add a little cumin to the vegetables.
- 9
Step 9
Make small indentations and carefully crack the eggs, taking care not to damage the yolks.
- 10
Step 10
Fry the shakshuka over the lowest heat until the egg whites are set and the yolks remain runny. This will take 6-7 minutes.
- 11
Step 11
Sprinkle the ready shakshuka with fresh herbs and serve hot.