Israeli Shakshuka

Ingredients

• Onion 1 head
• Garlic 4 cloves
• Mild Chili Spice 1 piece
• Olive Oil 0 fl oz
• Oregano a pinch
• Black Cumin (Cumin) a pinch
• Crushed Tomatoes in Their Own Juice 15 oz
• Spiced Tomato Juice 5 fl oz
• Chicken Egg 8 pieces
• Cilantro 0 oz
• Parsley 0 oz
• Feta cheese 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Finely chop the onion, four cloves of garlic, and one hot chili pepper. Sauté the onion, garlic, and chili in olive oil. You can add a pinch of sugar to caramelize the vegetables and provide a sweet note to the tomatoes that will be added later in the sauce. Add a pinch of oregano and a little cumin, and cook the onion with the garlic and pepper until they start to soften or, as the French say, 'sweat.' There's no need to brown them too much; a caramel color is not necessary.

Step 2

Now you need to pour in the can of crushed canned tomatoes and sauté them together with the onion and other ingredients, stirring for about a minute. Add water or tomato sauce to make the sauce sufficiently liquid, and let it simmer for a minute or two.

Step 3

Add salt, black or white ground pepper, and parsley. Carefully crack the eggs into the sauce so that they do not spread out, but instead sit in their own little wells. Add pieces of feta or another soft, salty cheese. You can lower the heat under the skillet to the minimum. Then, you can either place the skillet in the oven for three minutes or cover it with a lid. The eggs should maintain a sufficiently runny yolk.

Step 4

Finally, sprinkle the scrambled eggs with chopped parsley and cilantro. Serve with pita bread or white bread.

Step 5

For an ideal breakfast, lunch, and dinner, serve it together with coffee.