Shakshuka
Recipe for a delicious dish from Jewish cuisine, perfect for breakfast. Shakshuka is quite hearty and will please not only with its taste but also with a festive appearance.
Eggs
3 pcs
Tomatoes
3 pcs
Sweet Pepper
1 pc
Onion
1-2 pcs
Parsley
1/2 bunch
Cilantro
1/2 bunch
Cumin
pinch
Salt
to taste
Sugar
pinch
To prepare shakshuka, lightly sauté thinly sliced onions in olive oil, then add a little water and fry, stirring until the water evaporates.
Make cross-shaped incisions on tomatoes, dip them in boiling water for a few seconds. Peel off the skin and dice the flesh.
Place the tomatoes with the onions, add diced sweet peppers, stew for 7-10 minutes. Add salt, sugar, ground cumin, and herbs. You will get a vegetable mixture similar to "jam."
Now crack the eggs over these vegetables, carefully so as not to damage the yolks.
Season the eggs with salt and cook until done. You do not need to cover the shakshuka with a lid.
Salt only the egg whites, as salt on the yolks creates spots and the shakshuka does not look as beautiful and joyful.
© Наталья Лиханова
(4/5)
