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Shakshouka

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Shakshouka

Shakshouka - Jewish eggs on steamed vegetables. This is a spicy version with chili - husband loved it, and now will often to do it. The original recipe is spaghetti (as issued the search).


Cooking time40 minutes Number of servings-

Ingredients for Shakshouka




Step-by-step instruction of cooking Shakshouka


Step 1

Cut onion finelyCut onion finely


Step 2

Chili and bell to release the seeds and partitions. Bulgarian cut into cubes, chilli ringsChili and bell to release the seeds and partitions. Bulgarian cut into cubes, chilli rings


Step 3

The tomato cut crosswise, pour over boiling water, remove the skin and cut into cubes.The tomato cut crosswise, pour over boiling water, remove the skin and cut into cubes.


Step 4

Over moderate heat, heat the oil and saute the onions. 
Add a pinch of sugar, all the peppers and fry for a few minutes.Over moderate heat, heat the oil and saute the onions.
Add a pinch of sugar, all the peppers and fry for a few minutes.


Step 5

Add tomatoes, chili sauce and simmer for 20-25 minutes until almost all the liquid to evaporateAdd tomatoes, chili sauce and simmer for 20-25 minutes until almost all the liquid to evaporate