VEGETARIAN

Shakshuka (Eggs with Tomatoes)

Breakfasts | Jewish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Shakshuka (Eggs with Tomatoes)

Ingredients

Olive Oil - 1 tablespoon
Onion - ½ pieces
Garlic - 1 clove
Sweet Pepper - 1 piece
Tomatoes - 4 pieces
Passata Tomato Sauce - 2 spoons
Ground Cumin - 1 tablespoon
Paprika - 1 tablespoon
Ground Black Pepper - a pinch
Sugar - a pinch
Salt - to taste
Chicken Egg - 5 pieces
Chopped Sage Leaves - to taste

Step by Step guide

Step 1

Heat olive oil in a deep skillet. Add the onion and sauté until translucent, then add the garlic and cook for another minute or two.

Step 2

Add the chopped bell pepper and cook for another 5–7 minutes, then add the tomatoes and tomato paste to the pan and stir. Now season with spices and sugar. Stir again and cook for another 5–7 minutes. Taste and adjust with salt, pepper, or sugar as needed. If everything is to your liking, leave it as is; if not, add more salt, sugar, or pepper according to your preference.

Step 3

Crack the eggs into the skillet one at a time, cover with a lid, and cook for 10–15 minutes.

Step 4

During this time, the sauce will reduce slightly. But make sure it doesn't evaporate completely—otherwise, the shakshuka will burn. It should be served with toasted pita bread, directly from the skillet. It's cast iron, right?