Spiced Shakshuka
2 servings
10 minutes
A thick, fragrant vegetable mixture in which 3 eggs rest. It is best to eat shakshuka without removing it from the pan: this way, it is guaranteed to have some delicious sauce left over. Recipe by Jasur Dadaev, chef at Laffa Laffa.
Calories215.1kcal
Proteins13.1grams
Fats14.6grams
Carbohydrates7.2grams
Chili pepper
0.5
pc
Bell pepper
0.5
pc
Garlic
1
clove
Cumin
pinch
Tomato paste
1
tbsp
Tomatoes
0.5
pc
Chicken egg
3
pc
Water
3
tbsp
Vegetable oil
1
tsp
1
Heat oil in a pan. Add minced garlic and chili pepper, and sauté on high heat for about one minute.
- Vegetable oil: 1 teaspoon
- Garlic: 1 clove
- Chili pepper: 0.5 piece
2
Then place diced bell pepper and tomato in the pan. Sauté for a bit. Add tomato paste. Mix, add salt, pepper, spices, and fry the mixture for 1 minute.
- Bell pepper: 0.5 piece
- Tomatoes: 0.5 piece
- Tomato paste: 1 tablespoon
- Cumin: pinch
3
Add boiled water — the mass should become liquid. Bring to a boil.
- Water: 3 tablespoons
4
Crack 2-3 eggs in the center of the pan and cook until done. Optionally, you can sprinkle fresh herbs on top and add feta cheese cut into small cubes.
- Chicken egg: 3 pieces
