Shakshuka - a step by step recipe with a photo of a classic Jewish dish * Crossfit

Chicken egg - 3 pcs.
Garlic - 2 cloves
Bulb onions (small) - 1 pc.
Tomato (large red) - 4 pcs.
Green chili pepper - 1 pc.
Bulgarian red pepper (large) - 1 pc.
Turmeric - 0.5-1 tsp.
Red paprika - 0.5-1 tsp.
Zira (cumin) - 0.5-1 tsp.
Edible salt to taste
Vegetable oil - for frying
Granulated sugar - a pinch
Water - for blanching tomatoes

Proteins 4.38 g
Fat 2.91 g
Carbohydrates 4.87 g

Servings Per Container: 3 Servings.

Step-by-step instruction

Shakshuka is an incredibly tasty national dish of Israeli cuisine, which is fried eggs cooked in a pan with the addition of vegetables such as tomatoes, bell peppers, onions and garlic. The Jewish dish is considered the most delicious breakfast that can be made at home in a hurry. Another advantage of shakshuka is the low calorie content of the portion with a high nutritional value. Breakfast can be prepared with more eggs, and the spice ratio is adjusted according to your preference. The following step-by-step photo recipe will tell you how to properly prepare a classic shakshuka.

Step 1

The first step is to start preparing the tomatoes. To do this, you need to take ripe and firm red tomatoes, pink ones will not work, since they have little juice. Wash the vegetables and make a shallow criss-cross cut in each of them.

Step 2

Take a small saucepan that can hold all the tomatoes (fully submerged). Fill up with water, place on the stove and bring to a boil. As soon as the liquid boils, turn off the heat and immerse the vegetables. Tomatoes should be in boiling water for 10 minutes.

Step 3

After the specified time has elapsed, remove the tomatoes from the water onto a plate and let cool slightly. Then peel off the skin gently. Thanks to the pre-made cuts, this will not be difficult to do, the main thing is not to rush.

Step 4

Wash the bell peppers and green chili peppers, prepare the onions and a couple of garlic cloves. Cut the peeled tomatoes into medium-sized cubes.

Step 5

Peel the onion and cut the vegetable into suitable sized pieces. If you like the onion to be clearly felt in the dish, then make large squares, but if you want to feel the delicate aroma of the product, cut it into small cubes. Take a non-stick frying pan and place it on the stove. When it is hot, pour in some vegetable oil and spread evenly over the bottom with a brush. Place the chopped vegetable and sauté for 5 minutes, until the onions are golden brown.

Step 6

Cut the bell pepper in half, clean out the seeds and cut the vegetable into small pieces, about the same size as a tomato cube. Add to the pan to the fried onions, stir and simmer for 5 minutes.

Step 7

Peel the garlic cloves and the seeds from the chili pepper. Cut the food into small pieces of equal size.

For a more delicate aroma, it is recommended to remove the dense stems from the center of the garlic, which are the source of the pungent odor.

Add chopped vegetables to other ingredients and mix thoroughly.

Step 8

Measure out the required amount of red paprika, turmeric and cumin, and then add seasoning to the fried vegetables, stir and continue simmering over low heat for 2-3 minutes.

Step 9

Add chopped tomatoes to the pan to the vegetables and mix well.

Step 10

Continue to sauté ingredients over low heat for 10 minutes, stirring occasionally. Season with salt and, if the tomatoes taste too sour, add a pinch of sugar and stir again. Use a spoon to make small indentations for the eggs in the blank.

Step 11

Gently break the eggs into prepared dimples, add a little salt on top and cover with a lid. Keep the skillet covered until tender, until the protein has completely set.

Step 12

That's all, a real shakshuka prepared according to a recipe with step-by-step photos at home is ready. Serve hot, garnish with fresh herbs. Enjoy your meal!