Linda Valkovska
Dietitian
EN
LV
Recipe
Shakshouka
- Time: 10 - 15 min
- Servings: 1-2
- Servings: 1-2
Ingredients
For the Shakshouka
- 1 tbsp tomato paste
- 2 cloves garlic, minced
- 1 small bell pepper or sweet red pepper, chopped in small pieces
- 3 tomatoes, chopped in small pieces
- 1/2 tsp onion powder
- 1/2 tsp paprika powder
- 1/3 tsp cumin powder
- A pinch of dried parsley (optional)
- A pinch of chili flakes (optional)
- 3 eggs
For serving
- Parsley or cilantro
- Cheese (optional)
- Bread
- 1 tbsp tomato paste
- 2 cloves garlic, minced
- 1 small bell pepper or sweet red pepper, chopped in small pieces
- 3 tomatoes, chopped in small pieces
- 1/2 tsp onion powder
- 1/2 tsp paprika powder
- 1/3 tsp cumin powder
- A pinch of dried parsley (optional)
- A pinch of chili flakes (optional)
- 3 eggs
For serving
- Parsley or cilantro
- Cheese (optional)
- Bread
Instructions
Heat the oil in a pan, add the tomato paste and minced garlic, let it cook on low heat while you chop up the vegetables.
Add the chopped bell pepper and tomatoes and all of the spices, let it cook until the tomatoes have become very soft, fallen apart.
With a ladle or a spoon, make little holes for the eggs and crack them in. Cook with a lid for about 5 minutes or until your preferred doneness of the eggs.
Top with some fresh parsley or other herbs, you can also add some cheese on top. Serve with bread.
Add the chopped bell pepper and tomatoes and all of the spices, let it cook until the tomatoes have become very soft, fallen apart.
With a ladle or a spoon, make little holes for the eggs and crack them in. Cook with a lid for about 5 minutes or until your preferred doneness of the eggs.
Top with some fresh parsley or other herbs, you can also add some cheese on top. Serve with bread.
Linda Valkovska
Dietitian
EN
LV