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Shakshuka- Israeli eggs with tomato sauce

Shakshuka- Israeli eggs with tomato sauce

Shakshuka is the perfect quick recipe. Ideal for the morning after a crazy evening, it contains all
important ingredients for recovering from hangover- proteins, spicy flavor, and fresh touch of fresh parsley. Lately, such crazy dinners, with friends, are rare for me, but the presence of a lot of home-
produced eggs makes the dinner preparing easier with this perfect Middle East recipe.

There are different legends about the origin of Shakshuka, some of them claim that this dish was first
prepared in north Africa, but it is a fact that it is most popular in the areas of Palestine and Israel, where it represents a wonderful solution for breakfast made from eggs in hot tomato sauce. Served with green
salad with avocado and warm bread, Shakshuka was the fast option for weekday family dinner.

 

WHAT DO WE NEED:

 

5 eggs of country chicken

1 hot pepper

2 red peppers

1 can of peeled tomatoes (200 g)

100 g of cheese

1 onion

1 clove of garlic

1/2 teaspoon of smoked red pepper

teaspoon of ground cumin powder

1 tablespoon of sugar

3-4 grains of clove

1 pinch of salt

small handful fresh chopped parsley

 

 

HOW TO PREPARE SHAKSHUKA:

 

1. Cut the onion finely. I even put it in the blender along with the seeds free chilli pepper until I get
mixture which almost looks like purée;

2. Cut the peppers into small cubes;

3. In mortar and pestle, finely crush all the spices;

4. Put the olive oil in the frying pan and stew the onion with the pepper until the onion caramelizes. Add
the spices and stir;

5. Put the whole amount of tomatoes and peppers in the pan and reduce the heat. Allow the sauce to
simmer until it is reduced to a thick paste with the consistency of pizza sauce;

6. Add the cheese, stir and with ladle make halls for the eggs. Carefully break the eggs and put a lid on
the pan so the eggs will cook faster;

7. Remove from the hob and add finely chopped fresh parsley;



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