Mediterranean Shakshuka
A traditional Israeli dish that's easy to make at home with lots of tomatoes and spices. Usually served in a hot frying pan, but you can skip this part at home. Just don't skimp on the spices!35 mintotal cooking time
3 / 5recipe difficulty
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Ingredients for 4 portions
- Eggs6 piece
- Tomatoes4 piece
- Tomato paste2 tablespoon
- Feta1 cup
- Onion1 piece
- Bell pepper1 piece
- Cloves of garlic3 piece
- Olive oil3 tablespoon
- Cumin1 teaspoon
- Sweet paprika1 teaspoon
- Hot pepper or chili flakes to taste1 by taste
- Salt1 by taste
- Black pepper1 by taste
- Sprigs of parsley3 twig
Also requires frying pan
Step 1 out of 5
Onion — 1 piece, bell pepper — 1 piece, cloves of garlic — 3 piece, olive oil — 3 tablespoonHeat the olive oil in a deep frying pan on medium heat. Add the chopped bell pepper, garlic and onion. Sauté on low heat for 5-10 minutes.
Step 2 out of 5
Tomatoes — 4 piece, tomato paste — 2 tablespoon, cumin — 1 teaspoon, sweet paprika — 1 teaspoon, hot pepper or chili flakes to taste — 1 by taste, salt — 1 piece, black pepper — 1 pieceAdd the tomatoes and tomato paste to the pan, mix well, and let it simmer for 5-7 minutes. Now you can also add the spices: salt, pepper, cayenne pepper, chili flakes, paprika, and cumin.
Step 3 out of 5
Feta — 1 cupCrumble the feta into the vegetable mixture.
Step 4 out of 5
Eggs — 6 piece, salt — 1 pieceCarefully crack the eggs into the pan with the vegetable mixture and feta. Salt and pepper the eggs. Cover the pan and simmer for 7-10 minutes.
