Shakshuka with lecho
2 servings
20 minutes
Shakshuka with lecho is a vibrant dish with a rich flavor inspired by traditional Eastern shakshuka and enhanced with European notes. Lecho adds richness and a slight sweetness, tomatoes bring freshness, and spices provide warmth from Eastern aromas. Eggs gently baked in tomato sauce create a tender texture that perfectly complements the composition. This dish is great for breakfast but also makes an excellent choice for a light dinner. It can be served directly in the skillet, sprinkled with fresh herbs for added freshness and contrast in flavor. The simplicity of preparation makes it accessible even for beginner cooks, while the rich colors and aromas turn the meal into a true gastronomic delight.
1
Heat olive oil in a pan. Add finely chopped onion and sauté until soft.
- Onion: 1 piece
2
Add tomatoes, lecho, and spices to the onion (I used garlic, dried basil, turmeric, a pepper mix, and paprika). Simmer for 5 minutes.
- Tomatoes: 1 piece
- Lecho (pepper-tomato relish): 4 tablespoons
- Spices: to taste
3
Use a spoon to make small indentations and crack the eggs into them. Cover with a lid. Keep on the heat until the eggs are fully cooked (about 8 minutes).
- Chicken egg: 4 pieces
4
It can be served directly in the pan, sprinkled with greens.
- Fresh herbs: to taste
