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Shakshuka

Shakshuka is not only the Israeli national dish, it is also super easy to prepare and is suitable for breakfast, brunch or lunch.

 

Ingredients

Ingredients
Servings:
 Garlic Clove
tbsp
Olive Oil
tsp
Sweet Smoked Paprika Powder
tsp
Ground Cumin
tsp
Ground Cardamom
Chili
optional
Plum Tomatoes
tbsp
Tomato Paste
g
Chopped Tomatoes
canned
Eggs
g
Fresh Parsley
Salt & Pepper to taste
Calories
per serving
350
Carbs
32
Protein
19
Fat
16

Instructions

Preparing In The Kitchen
  1. Peel the garlic and dice into fine cubes. Wash the chili, halve lengthwise, remove the seeds and cut into fine strips. Wash the tomatoes, pat dry and cut into cubes.
  2. Heat up a pan, with 2 tablespoons of olive oil, over medium high heat. Fry the garlic, cardamom, smoked paprika, cumin for about 2-3 minutes. Add the chopped tomatoes, chili and tomato paste and simmer for another 5 minutes.
  3. Deglaze with the tomato sauce and slightly reduce the heat. Simmer for another 5 minutes and season with salt and pepper.
  4. Then dig 5 hollows into the tomato sauce and beat the eggs into it. Let the eggs set for about 6-8 minutes.
  5. In the meantime, wash the parsley, shake dry, pluck off leaves and chop finely.
  6. Sprinkle the shakshuka with parsley and drizzle with olive oil.

Preparing In The Kitchen
  1. Peel the garlic and dice into fine cubes. Wash the chili, halve lengthwise, remove the seeds and cut into fine strips. Wash the tomatoes, pat dry and cut into cubes.
  2. Heat up a pan, with 2 tablespoons of olive oil, over medium high heat. Fry the garlic, cardamom, smoked paprika, cumin for about 2-3 minutes. Add the chopped tomatoes, chili and tomato paste and simmer for another 5 minutes.
  3. Deglaze with the tomato sauce and slightly reduce the heat. Simmer for another 5 minutes and season with salt and pepper.
  4. Then dig 5 hollows into the tomato sauce and beat the eggs into it. Let the eggs set for about 6-8 minutes.
  5. In the meantime, wash the parsley, shake dry, pluck off leaves and chop finely.
  6. Sprinkle the shakshuka with parsley and drizzle with olive oil.

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