Shakshuka with Spices
Breakfasts • Jewish
Description
Shakshuka is a traditional Israeli breakfast made with eggs and sautéed vegetables. It starts with the preparation of matbucha, a tomato and pepper sauce based on a classic Moroccan recipe. You can make it in advance and freeze it or keep it in the refrigerator for up to seven days. Several types of peppers are used: yellow and green for color, and red chili pepper for heat. In the summer, fresh, juicy tomatoes work best, slightly overripe ones like beefsteak tomatoes. In winter, it's better to use canned tomatoes in their own juice. Shakshuka will only be delicious if made with good olive oil. Spices also play an important role—aromatic cumin and sweet-tart turmeric. Shakshuka is served directly in the skillet, with warm pita bread that is traditionally used to scoop up the slightly set yolk and the flavorful matbucha.
Ingredients
- Onion 1 head
- Orange Bell Peppers ½ pieces
- Mild Chili Spice 1 piece
- Orange Bell Peppers ½ pieces
- Garlic 2 cloves
- Crushed Tomatoes in Their Own Juice 10 oz
- Black Cumin (Cumin) ½ spoons
- Turmeric ½ spoons
- Olive Oil 3 spoons
- Chicken Egg 2 pieces
- Salt to taste
- Herbs to taste
Step-by-Step Guide
Step 1
Dice the bell peppers. Peel the tomatoes.
Step 2
Heat olive oil in a skillet. Add finely chopped onion and sauté until soft.
Step 3
Add the bell peppers and sauté over medium heat for about 3 minutes, stirring constantly to prevent the peppers from burning.
Step 4
Add the crushed garlic, cumin, turmeric, and finely chopped hot pepper, stir, and sauté for about another minute.
Step 5
Next, add the tomatoes, season with salt, stir, and simmer the mixture over low heat for another 5 minutes.
Step 6
Make two small indentations in the vegetables using a spoon and crack the eggs into them. Gently fold the egg whites into the mixture. Season the eggs with salt and pepper. Keep the mixture over medium heat until the egg whites are set.
Step 7
Serve garnished with herbs.
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