Shakshuka
3 servings
30 minutes
Shakshuka is a rich scrambled egg dish, loved throughout the Middle East and North Africa. In Tunisia, Palestine, Israel, Libya, Egypt, Lebanon and Syria. Translated from Arabic, the name of this dish means "hodgepodge" - and that's what it is . In addition to eggs, there are tomatoes, sweet peppers, cheese, and much more. This is a very hearty breakfast, but shakshuka can also be made for lunch and dinner - why not.
1
Prepare the necessary ingredients.
2
Fry the chopped onion in olive oil until soft.
- Olive oil: 50 ml
- Onion: 1 head
3
Add minced garlic.
- Garlic: 3 cloves
4
Add diced sweet pepper and chili.
- Red sweet pepper: 1 piece
- Chili pepper: 1 piece
5
Cook, stirring, for a couple more minutes.
6
Add diced tomatoes.
- Tomatoes: 500 g
7
Season with salt, pepper, cumin, and paprika.
- Salt: to taste
- Ground black pepper: to taste
- Ground cumin: 1 teaspoon
- Sweet paprika: 1 teaspoon
8
Cook for another 10-12 minutes until the vegetables are soft.
9
Add diced feta to the vegetables, mix, and crack the eggs into the vegetables so that the yolk remains intact.
- Feta cheese: 150 g
- Chicken egg: 6 pieces
10
Send the pan to the oven preheated to 180 degrees for 7-10 minutes. Sprinkle the finished shakshuka with fresh parsley and serve.
- Parsley: 10 g
