Israeli shakshuka

Recipe from Наталья

11017 views

Cooking time: 20 min

Servings 4

A hearty dish of Israeli cuisine, the scrambled eggs with vegetables and herbs in a pan. It's easy cooked! The highlight of Shakshuka dish is Chili pepper, it gives a special piquancy! Serve for any meal.

Eggs

8 pcs.
Tomatoes packed in their own juice

4 cup
Tomato juice

6 tbsp.
Chili pepper

2 pcs.
Onions

2 heads
Garlic

4 cloves
Parsley

to taste
Dried oregano

to taste
Cilantro

to taste
Cumin

to taste
Cubed cheese Feta

to taste
Salt, ground black pepper

to taste

Calories

393 kcal
Protein

20 g
Fat

29 g
Carbohydrates

11 g

Take out the tomatoes from the can, peel them and finely cut.
Peel onions and garlic, rinse and finely cut.
Rinse Chili pepper, gently peel and cut into small pieces/rings.
Rinse herbs, finely cut.
Heat the frying pan, pour in vegetable oil. Brown the onion, garlic and hot pepper until the juice appears. Season with a pinch of dried oregano. Then add chopped tomatoes, simmer for about a minute. Pour in tomato juice, simmer again for 1 minute.
Make 2 holes (the numbers depend on servings) in the vegetable mixture. Break eggs there. Add cheese Feta. Then transfer the pan to the oven for 2-3 minutes. You can also brown on the stove for about 3 minutes, close with a lid. Do not mix eggs with vegetables. Season to your taste. Finally, sprinkle with herbs.

How to pill Chili pepper? Wear gloves and peel the chili pepper, so you do not burn your skin. First wash chili, then cut lengthwise with a sharp knife. Remove the seeds with a blade of knife. Then wash your knife and cutting board thoroughly. Do not touch your face and eyes while cutting.