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.
Calories365.3kcal
Proteins25.5grams
Fats17.6grams
Carbohydrates23.8grams
Chicken egg
10
pc
Bell pepper
6
pc
Chili pepper
1
pc
Garlic
2
clove
Parsley
2
sprig
Salt
to taste
Ground black pepper
to taste
Sugar
to taste
Sweet paprika
to taste
Hot paprika
to taste
Cumin
to taste
Sunflower oil
to taste
1
Cut the vegetables into cubes.
- Bell pepper: 6 pieces
- Chili pepper: 1 piece
- Garlic: 2 cloves
2
Fry them in sunflower oil over low heat.
- Sunflower oil: to taste
3
Add spices to the prepared fry to taste: salt, black pepper, sweet paprika, hot paprika, cumin, and sugar.
- Salt: to taste
- Ground black pepper: to taste
- Sweet paprika: to taste
- Hot paprika: to taste
- Cumin: to taste
- Sugar: to taste
4
Add tomatoes in their own juice.
- 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.
- Chicken egg: 10 pieces
7
Bring to readiness over low heat.
8
Chop the parsley.
- Parsley: 2 sprigs
9
Sprinkle with greens before serving.
- Parsley: 2 sprigs
10
To serve.
