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How to cook shakshuka for breakfast: step by step recipe

Masha SerdyukLS Food
shakshuka simple recipe
Shakshuka is a Middle Eastern version of scrambled eggs. Source: loveandlemons.com

If you don't eat in the morning because you don't have time, we have good news for you: you don't have to wake up at the crack of dawn to make a delicious breakfast. Every day, in the section "Breakfast in 10 minutes," FoodOboz editors share recipes for simple dishes that take no more than ten minutes to prepare.

Today we're going to show you how to make shakshuka, a popular dish in the Middle East, for breakfast. Although it will take more than 10 minutes to prepare this dish, we highly recommend that you cook it: we are sure that scrambled eggs in a vegetable stew will not leave you indifferent.

Shakshuka is very easy to prepare, but there are two important things to keep in mind while cooking.

  • Shakshuka is served right in the pan, from which you eat it with a spoon and soak up the flavorful tomato sauce with bread. Therefore, we advise you to cook the dish in a cast-iron or aluminum frying pan. No, you can, of course, use Teflon or ceramic, but there is a risk of scratching them with a fork. Do you really need it?
  • The number of eggs in a recipe depends on the number of people you are preparing breakfast for. Two eggs are usually enough for one serving. Shakshuka can be cooked in a huge frying pan for the whole family, using a dozen eggs at a time.
How to cook shakshuka for breakfast: step by step recipe
  • eggs - 2-4 pcs.
  • onions - 1 pc.
  • garlic - 2 cloves
  • bell pepper - 1 pc.
  • eggplant - 1 pc.
  • tomato - 1 pc.
  • tomato paste - 2 tbsp.
  • salt, pepper - to taste
  • ground cumin - a pinch
  • oil - for frying
  • cilantro or parsley - for serving
  • bread - for serving
  1. Finely chop the onion, put it in a preheated and oiled deep frying pan, and squeeze the garlic into it. Fry in oil, stirring, over low heat.
  2. When the onion becomes transparent, add the pepper and eggplant, cut into small cubes, to the pan. Add more oil (eggplant absorbs it instantly) and fry, stirring, over low heat.
  3. Pour boiling water over the tomato and peel it off. Cut into small cubes. When the vegetables are soft, add the tomato to the pan, along with the tomato paste and half a cup of boiled water.
  4. Season with salt and pepper, add a pinch of ground cumin (also known as kumin), and mix well.
  5. Cover and leave to simmer over low heat for 10 minutes: the mass should thicken slightly.
  6. Use a spoon to make a depression in the stew to beat the eggs into. Cover with a lid. If you like a runny yolk, cover it with a lid for just a minute so that the eggs are sealed with foil and do not leak out. If you like your eggs more dense, leave the dish covered for two to three minutes – the eggs will bake inside.
  7. When serving, sprinkle with finely chopped cilantro or parsley. Serve with bread to soak up the shakshuka sauce.

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