Shakshuka is Jewish-style scrambled eggs.

How to prepare a delicious breakfast, adding a bit of variety:

Shakshuka — a dish loved in Israel and beyond, is essentially baked eggs with vegetables. The eggs are not fried but baked, resulting in a delicate texture. The dish is both flavorful and satisfying!


3 small chicken eggs

3 tomatoes

1 bell pepper

1-2 cloves of garlic

1 onion

2 tablespoons of olive oil

Salt, paprika, ground black pepper — to taste

Several sprigs of herbs (parsley, cilantro, or any preferred herbs)

Step-by-Step Recipe

Step 1

Фото рецепта - Шакшука – еврейская яичница - шаг 1

Prepare all the ingredients by cleaning and chopping them. If the tomatoes have thick skin, it’s better to peel them by making incisions and pouring boiling water over them (the skin will come off easily).

Heat oil in a pan and sauté the finely chopped onion and garlic until golden brown. Then add the bell pepper and tomatoes. Add spices and simmer for 5-8 minutes.

Step 2

Фото рецепта - Шакшука – еврейская яичница - шаг 2

Next, create three indentations in the vegetable mixture and crack an egg into each. Season the eggs with salt to taste. Cover the pan with a lid and cook over low heat until the egg whites are set. The yolk should remain slightly runny.

Step 3

Фото рецепта - Шакшука – еврейская яичница - шаг 3

Before serving, sprinkle the dish with chopped herbs. Enjoy your meal!

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