Shakshuka with bell pepper

4 servings

30 minutes

Juicy, spicy Middle Eastern scrambled eggs, which must be eaten with delicious wheat bread. Sometimes shakshuka is baked in the oven - this recipe will do on a regular stove. Recipe from the menu of the Village Kitchen restaurant by chef Mikhail Amaev.

Energy value per serving

• Calories: 365.3
• Proteins: 25.5g
• Fats: 17.6g
• Carbohydrates: 23.8g

Ingredients

• Chicken egg: 10 pc
• Sweet pepper: 6 pc
• Chili pepper: 1 pc
• Garlic: 2 clove
• Tomatoes in their own juice: 1 kg
• Parsley: 2 sprig
• Salt: to taste
• Ground black pepper: to taste
• Sugar: to taste
• Sweet paprika: to taste
• Hot paprika: to taste
• Cumin (zira): to taste
• Sunflower oil: to taste

Cooking steps

1. Cut the vegetables into cubes.

   Required ingredients:

   • Sweet pepper: 6 pieces
   • Chili pepper: 1 piece
   • Garlic: 2 cloves

2. Fry them in sunflower oil over low heat.

   Required ingredients:

   • Sunflower oil:  to taste

3. Add spices to the prepared fry to taste: salt, black pepper, sweet paprika, hot paprika, cumin, and sugar.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Sweet paprika:  to taste
   • Hot paprika:  to taste
   • Cumin (zira):  to taste
   • Sugar:  to taste

4. Add tomatoes in their own juice.

   Required ingredients:

   • Tomatoes in their own juice: 1 kg

5. Simmer for 3–5 minutes.

6. Crack the eggs into the sauce and cover with a lid.

   Required ingredients:

   • Chicken egg: 10 pieces

7. Bring to readiness over low heat.

8. Chop the parsley.

   Required ingredients:

   • Parsley: 2 sprigs

9. Sprinkle with greens before serving.

   Required ingredients:

   • Parsley: 2 sprigs

10. To serve.