COOKIN’ WITH CAPITAL

Shakshukah

INGREDIENTS
  • 5 red bell peppers, cubed
  • 5 Roma tomatoes, peeled cubed
  • 1 onion, cubed
  • 10 garlic cloves, peeled and sliced
  • TT hot peppers (as much as you like)
  • 5 tsp Parsley, chopped
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1 Tbsp paprika
DIRECTIONS

STEP 1

Peel and Cut all the vegetables and place them in separate bowls.

STEP 2

In a large skillet, heat olive oil on medium heat. Add onions with a pinch of salt, cover and let simmer for 5 minutes, or until the onions are semi soft. Add the garlic, cover again, and let simmer for 5 more minutes.

Add the bell peppers with another pinch of salt, cover, and let it soften for 10-15 minutes. Add tomatoes, with the rest of the salt, cover and let simmer for 15 more minutes. This is also a good time to add the hot peppers and paprika, mixing with a wooden spoon.

STEP 3

When the mix is boiling; using a spoon, make 5 small holes and, carefully, break an egg in each hole. Cover until the eggs are done per your liking (soft to well done).

STEP 4

Serve, one egg yolk and egg white for each plate, and equal amount of shakshukah. Top with fresh parsley on each plate for a fresh crunch on each bite.

NOTES

Best to eat for brunch with a fresh Challa Bread.

Add Feta cheese

Add Tabasco

 

 

Submitted by:
Gilad Nahari

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