Shakshuka
Author: Cee Gee
Nutrition Information
- Serves: 3 portions
- Serving size: 100g
- Fat: 7.4 grams
- Saturated fat: 2.9 grams
- Carbohydrates: 2. 3 grams
- Sugar: 2.2 grams
- Sodium: 0.72 grams
- Fiber: 0.7 grams
- Protein: 5.3 grams
Recipe type: Breakfast
Cuisine: Israeli
Prep time:
Cook time:
Total time:
This great tasting dish is thought to have originated in Turkey. Morroco or Yemen, but the Israelis have made it into a true classic. It is enjoyed throughout the country and considered a characteristic feature of Israeli cuisine. Whilst normally eaten for breakfast or brunch, by virtue of its versatility, it can be served at any time of the day. Enjoy!
Ingredients
- Onion – one large (diced)
- Olive oil – three tablespoons
- Fresh Tomatoes – one kilogram (coarsely chopped)
- Garlic – two cloves
- Chillies – 3 fresh (finely chopped)
- Feta cheese – 250 grams
- Paprika – one tablespoon (sweet)
- Eggs – six large
- Salt – one teaspoon
- Parsley (flat-leaved) - one tablespoon (finely chopped)
Instructions
- Add two tablespoons of olive oil to a skillet. Bring to medium heat.
- Add onions and fry until translucent
- Add chillies and fry for two minutes
- Add garlic and stir for 30 seconds (be careful not to burn)
- Add the paprika
- Add the tomatoes. Mix well with other ingredients in the skillet
- Turn down the heat and allow tomato-based to cook and thicken for thirty minutes.
- Now add remaining olive oil to a separate frying pan. Bring to high heat.
- Add the tomato base and fry until simmering.
- Add salt and Feta cheese
- Make six individual compartments in the surface of the sauce. Add an egg to each compartment
- Cook on high heat until eggs are set
- Divide into three portions
- Sprinkle with parsley and serve with fresh bread
Notes
This recipe yields 3 portions of 350 to 400 grams
Keywords: Spicy shakshuka with chillies
Keywords: Spicy shakshuka with chillies
