Shakshuka with lavash
5 servings
30 minutes
Shakshuka with lavash is a fragrant dish of Jewish cuisine that carefully preserves the traditions of the Middle East. It originated in North Africa and quickly became popular in Israel. Tomatoes, spices, and eggs create a rich flavor that combines light acidity, spiciness, and tenderness. Fried vegetables soaked in spices perfectly complement the fluffy lavash used as a spoon to enjoy every bite. Fresh cilantro and feta finish the composition, giving the dish a fresh and creamy touch. Shakshuka is not just breakfast; it's a true gastronomic story that unites the warmth of home and the spicy richness of Eastern cuisine.
1
Chop the chili and onion, sauté until soft.
- Onion: 2 heads
- Chili pepper: 2 pieces
2
Add crushed garlic and spices, mix, and sauté for about another minute.
- Garlic: 2 cloves
- Ground cumin: to taste
- Turmeric: to taste
- Sweet paprika: to taste
3
After adding tomatoes, salt, stir and simmer the mixture on low heat for another 5 minutes.
- Chopped tomatoes in their own juice: 400 g
4
Make 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. Tear the lavash into several large pieces and place them in the dish (as in the photo). Put the shakshuka in the oven at 180 degrees until the egg whites set.
- Chicken egg: 5 piece
- Azerbaijani lavash (thin flatbread): 1 piece
5
Serve sprinkled with herbs and pieces of feta.
- Cilantro: 1 bunch
- Feta cheese: 200 g
