2020-08-13 / test@t

Shakshuka

Now it is difficult to know who was the first to come up with the shakshuka recipe. This dish is found in Lebanese, Algerian, Tunisian, Egyptian and Israeli cuisines. In Arabic the word shakshuka means mixture. But whoever is the author of the recipe, this scrambled eggs in a spicy tomato sauce is becoming more and more popular every year. And how could it be otherwise, it's very simple and amazingly delicious!

Ingredients

8 eggs
500 g canned chopped tomatoes, s / s
1 red bell pepper
1 hot red chili
1 onion
2 cloves of garlic
6-8 sprigs of parsley
1 tbsp. l. tomato puree
2 tsp smoked paprika
1 tsp chili flakes
2 tbsp. l. olive oil
salt, freshly ground black pepper
100 g tahini (sesame paste)
100 ml ice water
lemon juice
salt

STEP-BY-STEP COOKING RECIPE

Step 1

1. Peel the onion and garlic and chop finely. Remove seeds and partitions from sweet and hot peppers. Cut the bell peppers into medium cubes, chop the hot peppers.

Step 2

2. Heat a skillet with olive oil and sauté the onions and garlic until soft, 5 minutes. Add bell peppers and chili and cook for 5-7 minutes, until peppers soften. Place smoked paprika, chili flakes and tomato puree in a skillet and stir-fry for 2 minutes.

Step 3

3. Then add the tomatoes, bring to a boil and simmer for 20-25 minutes, the sauce should thicken. Season with salt and pepper.

Step 4

4. Use a spatula to make a depression in the sauce and break the egg into it. In this way, beat in the rest of the eggs. Cook over low heat until the protein has set.

Step 5

5. For the sauce, place the sesame paste in a bowl and gradually add the water, stirring well with a whisk. Add lemon juice and salt to taste.

Step 6

6. Chop the parsley and sprinkle with the shakshuka. You can sprinkle the shakshuka with olive oil. Serve with tahini sauce, olives and warm pita or chala.

Cooking time

40m

Catalog

Shakshuka

STEP-BY-STEP COOKING RECIPE

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