Description
Shakshukah is a breakfast item with eggs, tomatoes as main ingredients.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 large white or yellow onion (diced)
- 1 medium-sized red bell pepper (diced)
- 1 medium-sized green bell pepper (diced)
- 1 large fresh tomato (diced (about 1–1/2 cups) or)
- 1 can (28 ounces chopped or diced tomatoes)
- Salt and ground black pepper – to taste
- ½ teaspoon mixed spices (Baharat or garam masala)
- 1 teaspoon ground cumin
- ½ teaspoon sweet paprika powder
- ½ cup tomato paste
- ½ cup fresh parsley (chopped (separate some for garnishing later))
- 6 to 8 eggs
Instructions
- Sautee onions in olive oil for two minutes, then add tomatoes and bell peppers. Stir and cook for about 5 minutes.
- Add mixed spices and cumin. Stir for one minute, then add salt, ground black pepper, sweet paprika, parsley, and tomato paste. Stir again and spread on the pan.
- Lower the heat to medium.
- Break eggs on top of the mixture. Sprinkle lightly with salt and ground black pepper. Cook covered until eggs are done.
- Garnish with chopped fresh parsley and serve.
Notes
I use the same recipe and add mushrooms or canned baked beans, and adjust the measurements accordingly.