Shakshuka on the agenda is fancy scrambled eggs with tomatoes, onions and bell peppers, tomato sauce. Cooking shakshuku at home is quite simple, it turns out this version of scrambled eggs is chic - you can eat tomato sauce while holding slices of tasty fresh bread.
For the basis of the recipe we will use delicious juicy sweetish tomatoes, add onions, sweet Bulgarian pepper and spices to taste. Tomato sauce, you can use home or store - which one you like best. Let's get started, and step-by-step photos will guide you while cooking.
- Chicken eggs - 2-3 pcs .;
- tomatoes - 2 pcs .;
- Bulgarian pepper - 0.5 pcs .;
- onions - 1 pc .;
- dry herbs - to taste;
- tomato sauce - 80 ml;
- vegetable oil - 1 tbsp .;
- salt, pepper - to taste.
How to cook shakshuku with tomatoes
Peel and wash onions, dry and cut into small cubes.
Wash and dry tomatoes, cut into small cubes.
Warm up vegetable oil in a frying pan, put onions and tomatoes into oil. Next, fry the tomatoes and onions for a few minutes. If desired, add crushed garlic clove.
Peel the Bulgarian pepper, rinse, dry. Pepper cut into small cubes and add to the pan. Fry everything for a few minutes.
Pour tomato sauce into the pan. Simmer the sauce with all the vegetables for a few minutes. Season all ingredients with salt and pepper.
Beat chicken eggs into the pan. If desired, eggs can be added in the process. In our version, several eggs were originally hammered in, but the sauce turned out to be a lot for two eggs, therefore, it is better to use three chicken eggs. Cook shakshuku 5-6 minutes.
Serve the finished dish to the table.
Enjoy your meal!