Ingredients
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6 eggs
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1 sweet pepper
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1 medium onion
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1 can diced tomatoes (400 ml)
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3 tbsp olive oil
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parsley for serving
Directions
Shakshuka is a dish of eggs, tomatoes, onions and sweet pepper. Though it is popular in Israel, the dish itself is of Tunisian origin.
Shakshuka is often simplified to just “fried eggs with tomatoes” on the Internet. I don’t agree with this definition as shakshuka provides a subtle combination of comfort eggs and freshness and sour-sweetness of sauce made from tomatoes, onions and red pepper. The key is that eggs are not fried but stewed in sauce which results in a traditional consistency of eggs – egg whites are set and yolks are still runny.
Traditionally shakshuka is served straight from the pan. Unfortunately, I don’t always have a chance to serve it traditionally at home. However, when I cook breakfast for a group of people, I serve it a large pan and everybody help themselves.
A delicious idea for Sunday breakfast!
Today's visits: 1.
Steps
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1
Done
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First let’s make sauce. Cut onions and sweet pepper into cubes (0.5x0.5 cm). Cook in olive oil until soft and golden. |
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2
Done
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Add tomatoes and cook for another 5-7 min over medium heat. |
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3
Done
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Using a spatula, make a few divots in the sauce and break eggs directly into it (don’t let egg yolks spread out). |
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4
Done
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Cook without stirring until eggs are done (egg whites are set and yolks are still runny). Mind that the process takes more time that cooking regular fried eggs as you cook the eggs in the sauce that has temperature of no higher than 100 degrees Celsius. How to serve: Shakshuka is served hot, straight from the pan. You may garnish it with chopped parsley or other herbs to your liking. How to keep: Can’t be stored.
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