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Jewish shakshuka for breakfast with pepper and tomatoes

Shakshuka for Breakfast with Peppers and Tomatoes

A very tasty and wholesome dish of eggs and vegetables with Middle Eastern roots. A fun dish to make. Shakshuka is a Middle Eastern dish that's both healthy and delicious.

MariaS

Recipe author

Jewish shakshuka for breakfast with pepper and tomatoes

Composition / ingredients

Servings:

Bell pepper (sweet)

Eggs (or 4)

Salt

Tomatoes (or 3)

Hot chili pepper

0.5

Onion (large)

Olive oil

Sugar

Cumin (freshly ground, if you like)

0.5

Parsley

Cilantro

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 4 g

Fats 44 % 7 g

Carbohydrates 31 % 5 g

102 kcal

GI: 83 / 0 / 17

Cooking method

Cooking time: 30 min

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Lightly sauté the peeled onion, sliced into half-rings, in olive oil, then add a little water and keep it over medium heat, stirring often, until the water evaporates. Cook for about 10 minutes, adding water 6–7 times as it cooks off. You should end up with a soft, cream-colored mass. Cut a shallow cross in each tomato and dip them in boiling water for a few seconds. Peel off the skins and dice the flesh. Add the tomatoes to the onion, along with the diced bell pepper and the hot chili pepper. Simmer for 10 minutes. Season with salt, add a touch of sugar, and stir in the cumin and herbs. You'll get something like a vegetable jam. Now carefully crack the eggs onto the vegetables, keeping the yolks intact. Salt the whites but not the yolks — salt will leave spots on the yolks. Keep the shakshuka over the heat, uncovered, until the eggs are set.