Shakshuka is a vibrant and flavorful dish that has captured the hearts of food lovers worldwide. Originating from North Africa and popularized in Israel, this one-pan wonder features poached eggs in a rich tomato sauce spiced with cumin and paprika. Perfect for breakfast or brunch, shakshuka is delicious and a beautiful way to bring friends and family together around the table.
Cuisine: Middle Eastern, Kosher/Jewish
Person 1, Cost $5.62
Weight: 377 g; Calorie content: 259; Cooking Time: 15 minutes
Products:
Eggs - 3 pc
Tomatoes - 1 pc
Red bell pepper - 0.5 pc
Onions - 0.25 pc
Garlic - 4 g
Parsley leaves - 14 g
Recipe:
Pour boiling water over the tomato, put it in cold water, and remove the skin. Cut into arbitrary pieces. Cut the onion into small pieces. Pick up a deep frying pan. Pour the chopped onion into a frying pan with preheated vegetable oil. Cut the garlic into small cubes. Add the onion to the pan. Fry over moderate heat until light golden brown, stirring. Cut the pepper into small cubes. Pour into a frying pan with fried onion and garlic. Fry on moderate heat for 2-3 minutes, stirring. Add chopped tomatoes. Mix well until evenly distributed. Season with salt and pepper. Mix well. Simmer on low-medium heat under the lid for 5-7 minutes, stirring occasionally. In the stewed vegetable mass, make three recesses with a spatula. In each recess, drive an egg. Add salt and pepper to taste. Cover with a lid. Fry the shakshuka in a frying pan until the eggs are ready. Sprinkle the dish with parsley before serving. Serve shakshuka with fresh bread or pita.
Cuisine: Middle Eastern, Kosher/Jewish
Person 1, Cost $5.62
Weight: 377 g; Calorie content: 259; Cooking Time: 15 minutes
Products:
Eggs - 3 pc
Tomatoes - 1 pc
Red bell pepper - 0.5 pc
Onions - 0.25 pc
Garlic - 4 g
Parsley leaves - 14 g
Recipe:
Pour boiling water over the tomato, put it in cold water, and remove the skin. Cut into arbitrary pieces. Cut the onion into small pieces. Pick up a deep frying pan. Pour the chopped onion into a frying pan with preheated vegetable oil. Cut the garlic into small cubes. Add the onion to the pan. Fry over moderate heat until light golden brown, stirring. Cut the pepper into small cubes. Pour into a frying pan with fried onion and garlic. Fry on moderate heat for 2-3 minutes, stirring. Add chopped tomatoes. Mix well until evenly distributed. Season with salt and pepper. Mix well. Simmer on low-medium heat under the lid for 5-7 minutes, stirring occasionally. In the stewed vegetable mass, make three recesses with a spatula. In each recess, drive an egg. Add salt and pepper to taste. Cover with a lid. Fry the shakshuka in a frying pan until the eggs are ready. Sprinkle the dish with parsley before serving. Serve shakshuka with fresh bread or pita.
