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Shakshuka for breakfast

Shakshuka for Breakfast

A delicious, hearty way to start the day! Shakshuka is a wonderful hearty breakfast—eggs poached right in a simmering tomato sauce. If you like, you can add eggplant, mushrooms, or even a little ground meat or sausage to the sauce, but here we'll make the classic version. It comes together fast and tastes fantastic—a quick way to serve your family a filling breakfast any morning!

Angel

Recipe author

Composition / ingredients

Servings:

Eggs

Tomatoes (large)

Bell pepper (one large or two small)

Onion (two small)

Garlic

Vegetable oil

Salt

Pepper

Turmeric

0.5

Paprika

0.5

Fresh herbs (parsley, for serving)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 4 g

Fats 40 % 6 g

Carbohydrates 33 % 5 g

94 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather a few simple ingredients. Go for large, meaty tomatoes. You can use one large bell pepper or two smaller ones, and as much garlic as you like.
Step 2:

First, prep the tomatoes. Score a shallow X on the bottom of each one, place them in a deep bowl, and cover with boiling water. Let them sit for about 5 minutes so the skins slip off easily. Then transfer them to ice water, or just let them cool a bit—they'll cool quickly.
Step 3:

Slip off the skins and dice the tomatoes.
Step 4:

Now prep the rest of the vegetables. Finely dice the onion, seed the bell pepper, and dice it too. You can press the garlic or mince it—I crush each clove with the flat of a knife and chop it very fine.
Step 5:

Sauté the onion in a skillet with the oil until soft.
Step 6:

Add the diced bell pepper and sauté until it's about halfway softened.
Step 7:

Add the garlic and stir everything together.
Step 8:

Next add the diced tomatoes and stir.
Step 9:

Season with salt and pepper to taste and add the spices. Stir everything together, let the sauce come to a simmer, then lower the heat and cook for about 5 minutes.
Step 10:

Make small wells in the sauce with the back of a spoon and crack an egg into each one. Season the eggs with salt and pepper. Cook over low heat until set. For fully cooked yolks, cover the pan with a lid.
Step 11:

The whites are set and the yolks still jiggle a little—our favorite way to make shakshuka! Breakfast is ready.
Step 12:

Sprinkle the finished dish with fresh herbs and serve. It's delicious with white bread. Enjoy!
Step 13:

Enjoy!