COOKIN’ WITH CAPITAL
COOKIN’ WITH CAPITAL
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