Shakshuka with Scottish hot pepper
1 serving
20 minutes
Shakshuka with Scottish hot pepper is a bold and aromatic version of the classic Arab dish. Its roots go back to ancient times when Bedouins cooked simple yet hearty meals over an open fire. In this version, sweet bell peppers and rich tomatoes soften the heat of the famous Scottish pepper, creating a balance between spiciness and the natural sweetness of the vegetables. Cumin adds warm Eastern notes to the dish, while vinegar brightens the flavor. Eggs simmering in thick tomato sauce give shakshuka a creamy texture. This dish is perfect for a leisurely breakfast or cozy dinner, especially when paired with lavash or crispy bread that soaks up every drop of the rich sauce.
1
Finely chop the onion. Cut the pepper into strips. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the onion and pepper, and fry, stirring, for 5 minutes.
- Onion: 1 piece
- Bell pepper: 0.5 piece
- Vegetable oil: 1 tablespoon
2
Add finely chopped hot pepper and garlic, as well as cumin. Fry for another minute. Add crushed tomatoes along with the juice. Simmer uncovered for about 5 minutes. Add vinegar, salt, and sugar to taste.
- Scotch bonnet chili: 1 piece
- Garlic: 2 cloves
- Ground cumin: 0.5 teaspoon
- Plum tomatoes in their own juice: 200 g
- Apple cider vinegar: 1 teaspoon
- Salt: to taste
- Sugar: to taste
3
Crack the eggs into the pan.
- Chicken egg: 3 pieces
4
Cook on low heat until the egg white is fully set - this will take 10-15 minutes. Alternatively, you can place the pan in an oven preheated to 200 degrees.
5
Serve with bread, lavash, or pita.
