Spiced Shakshuka

2 servings

10 minutes

A thick, fragrant vegetable mixture in which 3 eggs rest. It is best to eat shakshuka without removing it from the pan: this way, it is guaranteed to have some delicious sauce left over. Recipe by Jasur Dadaev, chef at Laffa Laffa.

Energy value per serving

• Calories: 215.1
• Proteins: 13.1g
• Fats: 14.6g
• Carbohydrates: 7.2g

Ingredients

• Chili pepper: 0.5 pc
• Sweet pepper: 0.5 pc
• Garlic: 1 clove
• Cumin (zira): pinch
• Tomato paste: 1 tbsp
• Tomatoes: 0.5 pc
• Chicken egg: 3 pc
• Water: 3 tbsp
• Vegetable oil: 1 tsp

Cooking steps

1. Heat oil in a pan. Add minced garlic and chili pepper, and sauté on high heat for about one minute.

   Required ingredients:

   • Vegetable oil: 1 teaspoon
   • Garlic: 1 clove
   • Chili pepper: 0.5 piece

2. Then place diced bell pepper and tomato in the pan. Sauté for a bit. Add tomato paste. Mix, add salt, pepper, spices, and fry the mixture for 1 minute.

   Required ingredients:

   • Sweet pepper: 0.5 piece
   • Tomatoes: 0.5 piece
   • Tomato paste: 1 tablespoon
   • Cumin (zira):  pinch

3. Add boiled water — the mass should become liquid. Bring to a boil.

   Required ingredients:

   • Water: 3 tablespoons

4. Crack 2-3 eggs in the center of the pan and cook until done. Optionally, you can sprinkle fresh herbs on top and add feta cheese cut into small cubes.

   Required ingredients:

   • Chicken egg: 3 pieces