Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, egg shakshuka. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. Smoky, sweet peppers combine with rich, creamy eggs and tangy yoghurt and salty feta for. Though I call Shakshuka a type of baked eggs, ironically my favourite way of making it is over campfire, poaching rather than baking. It worked brilliantly because eggs take mere minutes to cook, so they made large pots of this fragrant tomato sauce.

Egg Shakshuka is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Egg Shakshuka is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook egg shakshuka using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Egg Shakshuka:

1. Take 1-2 eggs
2. Prepare 1 small onion
3. Get 1 small tomato
4. Get 1 mushroom optional
5. Take small piece of bell pepper
6. Prepare As needed tomato paste
7. Take To taste Salt
8. Get To taste black pepper powder
9. Prepare vegetables oil
10. Take water

It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipe I guarantee you'll make time and again. Shakshuka is originally a Tunisian dish but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn.

Steps to make Egg Shakshuka:

1. Cutt the onion, pepper, tomato and mashurom to small piceses.
2. Add vegetable oil to the hot pan.
3. Add the onion, pepper, mashurom, tomato until soften add little water if needed.
4. Add the tomato paste to the ingredients and mix togather.
5. Break the egg inside the pan add salt and black pepper.
6. Serve it hot with bread

Shakshuka is originally a Tunisian dish but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and aubergines in spring. Pick the parsley leaves, finely slicing the stalks. Flick over the harissa and scrunch in the tomatoes, then stir in ¼ of a tin's worth of water, pop the lid back on and cook.

So that’s going to wrap it up with this special food egg shakshuka recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!