I continue to share with you delicious dishes that are easy to prepare. This time we have shakshuka on the menu – an Arabic version of scrambled eggs. Arabs, Moroccans, Israelis and Yemenis claim the authorship of this recipe. And, of course, they all do not get tired of proving that it is their recipe that is the most correct. I will share my shakshuka recipe with you. If desired, you can add eggplant, mushrooms, ham, cheese and other ingredients to shakshuka.
Breakfast is always fast and always in a hurry. So if you want to shorten your shakshuka cooking time, prepare the vegetable mix ahead of time. Cut the vegetables as described in the recipe, but make a large portion at once. Simmer well, then let cool and refrigerate. It can be safely stored for 5 to 6 days. So you can enjoy the taste of this dish at least every day, without spending a lot of time.
Shakshuka or Arabic Scrambled Eggs
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Loading...Ingredients
- 3 eggs
- 3 tomatoes (large)
- 1 garlic clove
- 1/4 pc. bulbs
- 1/2 piece bell pepper
- 1/2 piece zucchini (small)
- 300 g canned pelati tomatoes
- 3 sprigs of parsley
- 1 pinch of Zira
- 3 tbsp olive oil
- 20 g cream (or liquid yogurt)
- salt and pepper to taste
Instructions
Wash and dry 3 tomatoes. Cut the tomatoes into large cubes and transfer them to a bowl.
Peel the garlic clove, crush it with a knife and chop it finely. Add chopped garlic to tomatoes. Add finely chopped onion there (about a quarter of an average onion).
First, cut half of the red bell pepper into strips, and then into large cubes.
Cut half of a small zucchini into slices and then cut into cubes the same size as the peppers and tomatoes.
Add 300 g of pelati tomatoes to a bowl of vegetables, they will give the dish a wonderful aroma and add richness. Salt and add 1 tbsp. l. olive oil.
Heat 1 tablespoon of olive oil in a frying pan and sauté the vegetable mixture over medium heat for about 5 minutes until soft. Add 1 pinch of cumin.
Carefully crack 3 eggs into the skillet. I recommend making small indentations in the vegetable mixture for each egg using a spoon. Salt to taste and cook for about 2 minutes over low heat.
Add 20 g of natural yogurt or heavy cream to the pan. In principle, this can not be done. But I like it more with a milky note. With yogurt, if you want to add a little sour taste and cream if you want to sweeten.
Stew the dish over low heat for about 10 minutes or put it in an oven preheated to 200 degrees for 5 minutes, depending on which degree of egg readiness you prefer.
Separate the leaves from 3 sprigs of parsley and sprinkle over the shakshuka before serving.
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