26 Aug Israeli shakshuka
Quite often I choose to cook Israeli dishes, that are not only delicious and aromatic, but also healthy, because of loads of vegetables packed into every single dish. They are also easy to prepare which is also their huge plus. Shakshuka is one of such dishes. It’s packed with fresh tomatoes straight from farmer’s market, delicately spiced with cumin and sumac, with eggs. Shakshuka is perfect option for breakfasts, brunches or lunches. You can eat it both with simple sourdough bread or with fresh baguette.
It’s also worth mentioning that you can prepare tomato sauce the evening before and in the morning you just heat it up and add eggs.
Ingredients
1 onion, chopped
3 big tomatos, chopped
half of red pepper, diced
optionally 1 chilli, very finely chopped (or more, or less depending on your preferences)
2 free range eggs
few olives
few olives
a pinch of cumin
a pinch of smoked paprica
a pinch of sumac
salt and pepper
chopped chives for garnishing
1 tablespoon of olive oil
Przepis
1. On a low heat, in a pan, saute onion with a bit of olive oil and salt
2. Add red pepper and chilli and saute until red pepper softens
3. Add tomatoes and simmer on a low heat until thick sauce is formed
4. Season with salt, pepper, cumin, sumac and smoked paprika
5. Add olives
5. Add olives
6. Make two cavities in tomato sauce for eggs
7. Break 1 egg only into a small dish and very gently slip into the prepared cavity in a tomato sauce. Repeat with the second egg exactly the same procedure
8. Continue to simmer on a low heat, until eggs are set
9. Decorate with chopped chives and serve immediately
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