Tired of eating oatmeal or pancakes in the morning? I propose to diversify the menu with an oriental dish - shakshuka. Scrambled eggs in Jewish style are ideal for family and bachelor breakfasts. Step-by-step recipe with a photo. Video recipe.
Shakshuka is an unusual traditional oriental dish made with eggs, tomatoes, garlic, spices, olive oil and herbs. According to the Israelis - the best recipe for a hangover and a great start to the day, especially on a cold winter day. Because Jewish scrambled eggs are juicy, spicy, hearty and delicious. Shakshuka is also another breakfast from a long series of morning dishes. Cooking this miracle of Israeli cuisine is not difficult at all. It is traditionally served in a portioned pan with a large piece of bread or flatbread.
Before sharing the recipe for an incredibly tasty dish, I will tell you a little about the history of the appearance of this dish in Israel. Shakshuka is an oriental dish, namely, a native of Morocco, Lebanon, Algeria and Tunisia, from where this delicacy was brought to Israel. For a short period of time, shakshuka, along with hummus, has become a national dish. I also share some recommendations for cooking Israeli shakshuka:
- Take the freshest eggs so that the yolk does not spread.
- Tomatoes should be fragrant, juiced and dark red in color.
- In the winter season, you can take tomatoes in your own juice.
- Shakshuka should only be fried in olive oil.
- Ready scrambled eggs cannot be put on plates; they are served only in a frying pan.
See also how to make Italian frittata, milk omelet with minced meat and tomatoes.
- Caloric content per 100 g - 259 kcal.
- Servings - 1
- Cooking time - 30 minutes
Ingredients:
- Tomatoes - 1 pc.
- Salt - 0.5 tsp or to taste
- Onions - 1 pc.
- Olive oil - for frying
- Hot pepper - 0.5 pods
- Sweet red pepper - 1 pc.
- Ground red pepper - pinch or to taste
- Garlic - 1 clove
- Greens - a few twigs
- Sugar - 0.5 tsp
- Eggs - 2 pcs.
Step-by-step preparation of shakshuka (Jewish fried eggs), recipe with photo:
1. Peel the onions and garlic, wash and cut into cubes: larger onions, smaller garlic. Peel hot peppers from seeds, wash and finely chop.
2. Wash sweet peppers under running water and dry. Remove the baffled seeds inside and cut the flesh into small cubes.
3. Wash the tomatoes, dry and cut into slices the same size as the previous vegetables.
4. Heat olive oil in a skillet and add onions, garlic and hot peppers. Saute food over medium heat until light translucent, about 5 minutes.
5. Add bell peppers to the pan, stir and continue to fry vegetables, stirring occasionally.
6. Place the tomatoes in the skillet and stir.
7. Season the vegetable mass with ground red pepper.
8. Add chopped herbs and stir. This recipe uses dry herbs. Frozen or fresh will also work.
9. Stir the vegetables and simmer until almost cooked. Then make two round empty "spots" in the vegetable mass.
10. Pour the eggs into the prepared "windows" and season them with salt. Make sure that the yolk does not spread. He must remain complete.
11. Place a lid on the skillet and cook the eggs over medium heat until the eggs set.
14. Serve the finished shakshuka, scrambled eggs in Jewish style, right in the frying pan after cooking.
See also the video recipe on how to cook shakshuka - Israeli fried eggs.
