Shakshuka with Fresh Tomatoes

Ingredients

• Chicken Egg 4 pieces
• Lemon-Pepper Mix 1 teaspoon
• Parsley 0 oz
• Pilaf Spices 1 teaspoon
• Onion 1 head
• Tomatoes 10 oz
• Orange Bell Peppers 5 oz
• Safflower Oil 0 fl oz
• Salt to taste
• Garlic 2 cloves

Step-by-Step Guide

Step 1

Prepare the necessary ingredients. Clean and dry the vegetables and herbs.

Step 2

Slice the onion into half-rings.

Step 3

Pour the oil into a skillet and place it over heat.

Step 4

Add the onion to the skillet and fry until golden brown.

Step 5

Cut the bell pepper into strips and add it to the onion.

Step 6

Make shallow cuts on the tops of the tomatoes.

Step 7

Place the tomatoes in a bowl and pour boiling water over them.

Step 8

After 1 minute, transfer the tomatoes to a cutting board, let them cool slightly, and peel off the skin.

Step 9

Dice the tomatoes and add them to the skillet.

Step 10

Add the sliced garlic, 2-3 grams of salt, and 1 teaspoon of pilaf spices to the tomatoes.

Step 11

Make small wells in the vegetable mixture in the skillet and crack the eggs into them. Season the eggs with salt (2-3 grams) and add 1 teaspoon of pepper mix.

Step 12

Chop the parsley and sprinkle it over the vegetables.

Step 13

Cover the skillet with a lid and simmer for about 5 more minutes on low heat until the eggs are cooked.