recipes

Shakshuka


Do you know Shakshuka? It originates from North Africa, but it is commonly cooked in Israel, for example. It is considered a breakfast meal, but as you can see for yourself, it will also serve as a well-fed dinner.
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Do you know Shakshuka? It originates from North Africa, but it is commonly cooked in Israel, for example. It is considered a breakfast meal, but as you can see for yourself, it will also serve as a we...

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Cook time40 minYield4 serving


Ingredients

  • olive oil 1 tbsp
  • onion, chopped 1 pc
  • garlic, crushed with 2 cloves
  • red or green peppers, without seeds and diced 1 pc
  • raw barbecue sausages 250 g
  • ground cumin 1 tsp
  • ground sweet pepper 1 teaspoon
  • ground chilli 3 / 4–1 teaspoon
  • a pinch of cayenne pepper
  • whole peeled tomatoes from a can, diced 2 pieces (one approx. 400 g)
  • tomato puree 2 tbsp
  • salt
  • eggs 6 pcs
  • fresh flat parsley, sliced ​​1/4 cup
  • bread pancakes

Cooking guidelines

Heat the oil in a pan, add the onion and stir gently, stirring occasionally.

Add garlic, peppers, meat squeezed from sausage casings, cumin, ground peppers and chilli. Roast until the garlic softens and rings.

Then add the sliced ​​tomatoes and tomato puree. Reduce the heat and let it bubble for about 10-15 minutes until the sauce thickens slightly. Season with salt.

Using a spoon, make six smaller dimples in the sauce and tap one egg into each. Cover with a lid and cook for about 5 minutes (the yolks should still be slightly liquid).

Before serving, carefully mix the egg whites with the tomato sauce (as in the picture), but be careful: you must not damage the yolks. Sprinkle with parsley and serve with bread.


  • Chef: Adela
  • Published:

Category: Breakfast

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