Spicy Shakshuka
Breakfasts • Jewish
Description
A thick, aromatic vegetable mixture, in which three eggs rest. Shakshuka is best enjoyed straight from the skillet, ensuring that the delicious sauce remains intact. Recipe by John Smith, chef at The Cozy Kitchen.
Ingredients
- Mild Chili Spice ½ pieces
- Sweet Pepper ½ pieces
- Garlic 1 clove
- Black Cumin (Cumin) a pinch
- Passata Tomato Sauce 1 tablespoon
- Tomatoes ½ pieces
- Chicken Egg 3 pieces
- Water 3 spoons
- Vegetable Oil 1 tablespoon
Step-by-Step Guide
Step 1
Heat oil in a skillet. Add minced garlic and finely chopped chili pepper, and sauté over high heat for about one minute.
Step 2
Then add diced bell pepper and tomato to the skillet. Sauté briefly. Add tomato paste. Stir, then add salt, pepper, and spices, and cook the mixture for 1 minute.
Step 3
Add boiled water — the mixture should become liquid. Bring to a boil.
Step 4
Crack 2–3 eggs into the center of the skillet and cook until done. If desired, you can sprinkle fresh herbs on top and add feta cheese, cut into small cubes.
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