Israeli Shakshuka
I present to you a recipe for a famous dish of Israeli cuisine. Essentially, it is eggs with tomatoes. It is incredibly delicious, especially when ripe and real seasonal tomatoes are used. Chili pepper gives the dish its spiciness, so add it to your taste.
- Total cooking time
- not set
- Number of servings
- 2
- Recipe difficulty
- 3 / 5
Ingredients
for 2 servings
- eggs 3-4
- tomatoes 400 g
- bell pepper 250 g
- onion 150 g
- garlic clove 2-3 clove
- chili pepper
- vegetable oil
- salt
- pepper
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Instructions
Step 1 of 18
Finely chop the onion.
Step 2 of 18
Finely chop the garlic.
Step 3 of 18
Chop the tomatoes.
Step 4 of 18
Remove seeds from the pepper. Chop it.
Step 5 of 18
Remove seeds from the chili pepper. Finely chop it.
Step 6 of 18
Pour a little oil into a pan (preferably cast iron). Add the onion.
Step 7 of 18
Add the garlic.
Step 8 of 18
Stir.
Step 9 of 18
Sauté.
Step 10 of 18
Add the pepper.
Step 11 of 18
Add the chili.
Step 12 of 18
Stir.
Step 13 of 18
Add the tomatoes.
Step 14 of 18
Season with salt and pepper.
Step 15 of 18
Stir.
Step 16 of 18
Stew for 10 minutes.
Step 17 of 18
Make small wells in the mixture.
Step 18 of 18
Crack the eggs into the wells. Add a little salt. Fry until done (if you do not like the yolk to remain runny, cover with a lid).
