Shakszyka - a dish of eggs, fried in a sauce of tomatoes, hot peppers, onions and seasonings. It is believed that the birthplace of dishes - Tunisia. Served for breakfast with bread or pita.
Shakshuk is very loved in Israel. The dish came to Israel from Libya and got so attached that the majority of Israelis sincerely consider it as Jewish scrambled eggs. On local soil, shakshika found many variations in which it is used onions and green onions, red peppers, potatoes, sausages and even corn.
- 1/2 onion,
- 1 tablespoon of olive oil
- ½ red pepper,
- 2 cloves of garlic,
- 2 spoons of tomato paste,
- 400 grams of tomatoes,
- 1 teaspoon of cumin,
- 1 teaspoon of red sweet pepper,
- 1 teaspoon chili,
- 1 teaspoon of sugar,
- a pinch of salt,
- some black ground pepper
- 6 eggs
- fresh parsley.
- Fry chopped garlic and onion in a pan in butter.
- Add tomatoes, red pepper, spices and fry on very low heat for 15-20 minutes.
- Add tomato paste and simmer for a few more minutes.
- We drive eggs one by one, spreading it over the surface.
- Reduce heat and fry until the protein is completely white.
See the process preparation for the video.