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Scrambled eggs with tomatoes (shakshuka)

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Recipe from Topfood
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30 min
2021-09-13-93hd7c-shakshuka-traditional-jewish-food-and-middle-easte-renzz2w
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Updated 07.12.2021
Juicy scrambled eggs with sweet pepper, tomatoes, onion, garlic and spices. It is simmered on a pan with tomato paste. The recipe is different from usual Shakshuka, it doesn’t have Chili pepper.

Ingredients
servings

  • Eggs
    10 pcs.
  • Cubed tomatoes
    2,6666666666667 cups
  • Bell pepper
    2 pcs.
  • Onions
    2 pcs.
  • Garlic
    2 cloves
  • Tomato paste
    6 tbsp.
  • Olive oil
    2 tbsp.
  • Parsley
    to taste
  • Paprika
    to taste
  • Cumin
    to taste
  • Sugar
    to taste
  • Ground pepper, salt
    to taste

Nutrition facts per 100 g

  • Calories

    438 kcal

  • Protein

    24 g

  • Fat

    28 g

  • Carbohydrates

    25 g

Method

  • Peel onions, rinse and finely cut.

    Scrambled eggs with tomatoes (shakshuka)

  • Peel garlic, finely cut.

    Scrambled eggs with tomatoes (shakshuka)

  • Rinse sweet pepper, cut lengthwise with a sharp knife and remove seeds. Finely cut.

    Scrambled eggs with tomatoes (shakshuka)

  • Rinse tomatoes, cut into cubes.

    Scrambled eggs with tomatoes (shakshuka)

  • Rinse parsley, finely cut.

    Scrambled eggs with tomatoes (shakshuka)

  • Heat the frying pan, pour in olive oil. Add garlic and onion. Brown until translucent. Then add sweet pepper, simmer for about 7 minutes, stirring constantly. Finally, add chopped tomatoes and tomato paste. Season to your taste.

    Scrambled eggs with tomatoes (shakshuka)

  • Make the holes in the vegetable mixture, then break the eggs there. Simmer for about 15 minutes until the whites set. Do not mix the eggs with the vegetables. Sprinkle with chopped parsley before serving.

Tip

  • If you don’t have tomato paste, grate the fresh tomatoes.

Bon Appetit!

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