Shakshuka

Category5 725 Last Update: Mar 22, 2021 Created: Mar 20, 2021 0 0 0
Shakshuka
  • Serves: 5 People
  • Prepare Time: -
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy
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There is a chain of restaurants in Tel Aviv called Doctor Shakshuka . Apparently, it is implied that a real man cannot become a doctor if he does not learn how to cook scrambled eggs with tomatoes and peppers. Nevertheless, food is everyday, even if it is prepared by a real professional.

Serve Shakshuk to lunch, often simply as a filling for a sandwich. If shukshuka is served on a plate, then the bread is not cut, but broken into large chunks.

Young Israeli chefs are experimenting with might and main with shakshuka, offering a variety of, sometimes strange versions of this dish with rare products and unusual combinations. Their efforts and the growing street food trend have transformed shakshuka from a regular egg-egg into a trendy dish.

We will not recommend you to cook shakshuka with foie gras or zucchini spaghetti, but we offer a more traditional option. It's really delicious!

Ingredients

Directions

  1. Peel the onion and cut into half rings. Cut the tomatoes into slices. For sweet and hot peppers, remove seeds and partitions, cut into thin strips. Tear off the leaves of the parsley and chop them finely.
  2. Heat 3 tablespoons in a wide, heavy skillet. l. oil, fry the onion over medium heat until golden brown. Add the tomatoes and cook for 3-5 minutes, then add the peppers and fry for another 5 minutes. Add tomato paste, salt, sugar, paprika and black pepper and cook vegetables for 2-3 minutes.
  3. Break eggs into vegetables, let them grab for 1 minute.
  4. Stir the eggs lightly with a large spoon, but so that they do not turn into a homogeneous mass. Cook for another 2 minutes. Sprinkle the shakshuka with parsley and serve directly in the skillet.

Shakshuka



  • Serves: 5 People
  • Prepare Time: -
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy

There is a chain of restaurants in Tel Aviv called Doctor Shakshuka . Apparently, it is implied that a real man cannot become a doctor if he does not learn how to cook scrambled eggs with tomatoes and peppers. Nevertheless, food is everyday, even if it is prepared by a real professional.

Serve Shakshuk to lunch, often simply as a filling for a sandwich. If shukshuka is served on a plate, then the bread is not cut, but broken into large chunks.

Young Israeli chefs are experimenting with might and main with shakshuka, offering a variety of, sometimes strange versions of this dish with rare products and unusual combinations. Their efforts and the growing street food trend have transformed shakshuka from a regular egg-egg into a trendy dish.

We will not recommend you to cook shakshuka with foie gras or zucchini spaghetti, but we offer a more traditional option. It's really delicious!

Ingredients

Directions

  1. Peel the onion and cut into half rings. Cut the tomatoes into slices. For sweet and hot peppers, remove seeds and partitions, cut into thin strips. Tear off the leaves of the parsley and chop them finely.
  2. Heat 3 tablespoons in a wide, heavy skillet. l. oil, fry the onion over medium heat until golden brown. Add the tomatoes and cook for 3-5 minutes, then add the peppers and fry for another 5 minutes. Add tomato paste, salt, sugar, paprika and black pepper and cook vegetables for 2-3 minutes.
  3. Break eggs into vegetables, let them grab for 1 minute.
  4. Stir the eggs lightly with a large spoon, but so that they do not turn into a homogeneous mass. Cook for another 2 minutes. Sprinkle the shakshuka with parsley and serve directly in the skillet.

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