Shakshuka is a great example of extremely tasty yet easy to make breakfast. It’s all plain and simple – tomatoes, eggs, peppers and some spices – all that make the beautifully red dish.
According to Wikipedia Shakshuka means “a mixture” in Tunisian Arabic. Because eggs are the main ingredient, it is often on breakfast menus, but in Israel, it is also a popular evening meal. It has been said to challenge hummus and falafel as a national favorite, especially in the winter. But it doesn’t really matter what season it is – it’s always tasty!
As mentioned earlier it’s hard to go wrong with it – anyone can make it! And definitely, everyone will enjoy it!
- 4 eggs
- 400 g peeled canned tomatoes
- 175 g sweet peppers
- 50 g chopped onions
- 1 tbsp of Cumin
- 1 tbsp Chilli Powder mild
- 1 tbsp Chilli Powder Spicy - optional!
- Chopped Parsley
- Salt and Pepper
- Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, stir until the onion begins to soften.
- Add the sweet pepper, sauté for 5-7 minutes over medium until softened.
- Add tomatoes to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for several minutes till it starts to reduce. Taste the mixture and spice it according to your preferences. Add salt and pepper to taste.
- Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
- Wait until the eggs are cooked until desired consistency and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
- Garnish with the chopped parsley and enjoy!