Shakshuka (scrambled eggs with tomatoes)
2 servings
30 minutes
Shakshuka is a vibrant and aromatic dish with a rich history. It originates from North African countries but is especially popular in Israeli cuisine. This hearty and spicy combination of stewed tomatoes, sweet peppers, fragrant spices, and tender eggs cooked right in the sauce creates a deep and warming flavor. It is usually served with crispy pita directly in the pan, maintaining the cozy feel of home cooking. The dish combines simplicity and richness of flavors, making it perfect for breakfast or a light dinner.
1
Heat olive oil in a deep skillet. Add onion, sauté until translucent, then add garlic and simmer for another minute or two.
- Olive oil: 1 tablespoon
- Onion: 0.5 piece
- Garlic: 1 clove
2
Add chopped bell pepper and cook for another 5-7 minutes, then add tomatoes and tomato paste to the pan and mix. Now season with spices and sugar. Mix again and cook for another 5-7 minutes. Salt, pepper, taste — if everything is fine, leave it as is; if not, add salt, sugar or pepper as needed.
- Sweet pepper: 1 piece
- Tomatoes: 4 pieces
- Tomato paste: 2 tablespoons
- Ground cumin (zira): 1 teaspoon
- Paprika: 1 teaspoon
- Ground black pepper: pinch
- Sugar: pinch
- Salt: to taste
3
Crack the eggs into the pan one by one, cover with a lid, and cook for 10-15 minutes.
- Chicken egg: 5 piece
4
During this time, the sauce will reduce a bit. But make sure it doesn't evaporate completely—otherwise, the shakshuka will burn. It should be eaten with toasted pita and served directly in the pan. You have a cast iron one, right?
- Chopped parsley: to taste