Scrambled eggs for breakfast like shakshuka
4 servings
35 minutes
Shakshuka-style scrambled eggs for breakfast is a fragrant and rich dish of Arab cuisine that combines fresh vegetables, aromatic herbs, and tender eggs. The origins of this dish trace back to Middle Eastern traditions where it is made with tomatoes, peppers, and spices. The flavor is rich with a slight acidity from the tomatoes, sweetness from the peppers, and depth from the herbal notes. Eggs gently baked in the vegetable mix add softness to it. This dish is perfect for breakfast – it's nutritious, warming, and energizing for the whole day. It is served in portions sprinkled with fresh herbs alongside crispy bread or flatbreads, making it especially appetizing.
1
Prepare the products.
2
Peel and chop the onion.
3
Put the onion to fry in vegetable oil (50 ml).
- Vegetable oil: 70 ml
4
Cut the tomato.
5
Chop the pepper.
6
Put the tomato and pepper in a plate.
7
Fry the onion until golden brown.
8
At this moment, add the pepper and tomato to the pan with the onion and stew everything together.
- Sweet pepper (capsicum): 1 piece
- Tomatoes: 1 piece
9
Add a mixture of herbs.
- Mixed dried herbs: 1 teaspoon
10
Also add dried garlic and mix.
- Garlic powder: to taste
11
To salt.
- Salt: 1 teaspoon
12
Crack the eggs into the vegetable mixture (try to do it carefully to avoid damaging the yolk).
- Chicken egg: 5 piece
13
Chop the greens.
14
Sprinkle the dish with greens.
- Fresh herbs: to taste
15
It can be portioned and served.
