Shakshouka
30 min. Recipe Yield:
1 serving Difficulty:
Simple recipe
Shakshouka is a Jewish dish, a wonderful full breakfast or even lunch. Shakshuka is essentially fried eggs with lots of vegetables. It includes tomatoes, sweet peppers, and eggplants, and complements all this with a variety of greens. The most important thing in shakshouka is not to overcook the eggs, the yolk should be, as they say, soft-boiled. And when, when cut, the yolk will cover the vegetables, it will be very tasty.
Recipe Ingredients
Cooking Recipe
To cook recipe of Jewish cuisine shakshouka, wash bell pepper, remove seeds and membranes and cut into small cubes. Wash the tomatoes and eggplant and also cut into small cubes. Garlic peel and chop or squeeze through a press.
In a frying pan, heat the vegetable oil, put the garlic and when a light aroma from the garlic goes, add the chopped vegetables. Mix everything well, salt, pepper and simmer over medium heat until soft and until the eggplant is ready.
Next, transfer the vegetables to a dish in which the shakshuka will be served and which is not afraid of the oven. Distribute the vegetables so that you get notches. Gently crack the eggs into the prepared recesses and place in the oven preheated to 180°С (355°F). Cook shakshouka for about 10-12 minutes, and then take it out of the oven, sprinkle the rubels with herbs and serve.