Shakshuka with Lecho
Breakfasts • European
Description
Instead of tomato juice, you can use sauce from lecho or adjika. Or a mixture of both. You can also use canned tomatoes instead of fresh ones. Pita, bread, or flatbreads pair very well with it.
Ingredients
- Lecho 4 tablespoons
- Chicken Egg 4 pieces
- Tomato 1 piece
- Onion 1 piece
- Spices to taste
- Herbs to taste
- Tomato juice ½ cup
Step-by-Step Guide
Step 1
Heat olive oil in a skillet. Add finely chopped onion and sauté until soft.
Step 2
Add tomatoes, lecho, and spices (I used garlic, dried basil, turmeric, a pepper mix, and paprika) to the onion. Simmer for 5 minutes.
Step 3
Make small indentations with a spoon and crack the eggs into them. Cover with a lid. Keep on heat until the eggs are fully cooked (about 8 minutes).
Step 4
Serve directly in the skillet, sprinkled with herbs.
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