Spiced Shakshuka
2 servings
15 minutes
Shakshuka is a traditional Israeli breakfast made with eggs and fried vegetables. First, matbukha is prepared - a tomato-pepper sauce according to a classic Moroccan recipe. It can be prepared in advance and frozen or kept in the refrigerator for up to seven days. Several peppers are used: yellow and green for color and red chili pepper for spiciness. In summer, fresh tomatoes of juicy varieties, slightly overripe - for example, beef tomatoes - are suitable. In winter, it is better to take tomatoes in their own juice. Shakshuka will turn out tasty only with good olive oil. Spices also play an important role - spicy cumin and sweet and tart turmeric. Shakshuka is served right in the frying pan, with warm pita, which is usually dipped in a slightly set yolk and juicy matbukha.
1
Cut the bell peppers into cubes. Peel the tomatoes.
- Yellow bell pepper: 0.5 piece
- Green bell pepper: 0.5 piece
- Tomatoes in their own juice: 300 g
2
Heat olive oil in a pan. Add finely chopped onion and sauté until soft.
- Olive oil: 3 tablespoons
- Onion: 1 head
3
Add bell peppers and sauté over medium heat for 3 minutes, stirring constantly to prevent the peppers from burning.
- Yellow bell pepper: 0.5 piece
- Green bell pepper: 0.5 piece
4
Add crushed garlic, cumin, turmeric, and finely chopped hot pepper, mix, and sauté for about another minute.
- Garlic: 2 cloves
- Cumin (zira): 0.5 teaspoon
- Turmeric: 0.5 teaspoon
- Chili pepper: 1 piece
5
After adding tomatoes, salt, stir, and simmer the mixture on low heat for another 5 minutes.
- Tomatoes in their own juice: 300 g
- Salt: to taste
6
Make 2 small indentations in the vegetables with a spoon and crack the eggs into them. Gently mix in the egg whites. Season the eggs with salt and pepper. Keep the mixture on medium heat until the egg whites set.
- Chicken egg: 2 pieces
- Salt: to taste
7
Serve sprinkled with greens.
- Green: to taste