Shakshuka: Israeli breakfast
Time
Preparation time: 15 min.
Cooking or baking time: 20 min.
Total preparation time: 35 min.
Ingredients for 4 - 8 people:
- 3 tablespoons rapeseed oil
- 2 red onions, chopped
- 1 large green pepper, gutted and diced
- 1 large jalapeño chile, gutted and diced
- 7 garlic cloves, finely chopped
- 1/4 cup of tomato paste
- 2 cans (about 400 g) of diced tomatoes
- 1 bay leaf
- 2 1/2 tbsp sugar
- 1 1/2 tablespoons of salt (herbs)
- 1 tbsp sweet Hungarian paprika
- 1 tablespoon cumin
- 1 1/2 teaspoons freshly ground black pepper
- 1 tsp caraway
- 1/2 pound Swiss chard or spinach chopped or spinach
- 8 to 12 big eggs
preparation
- Heat the oil in a large pan. Add the onions and sauté over medium heat (5 to 10 minutes). Add the pepper and jalapeno and cook (bite-proof, 3 to 5 minutes). Mix the garlic and tomato paste and stir, simmer for another 2 minutes.
- Pour the tomatoes slowly, add the bay leaf, sugar, salt, pepper, cumin, pepper and cumin and simmer for 20 minutes. Then spread Swiss chard (or spinach) over it.
- Whisk eggs and allow to slide gently over the mixture (one at a time). Cover and simmer for about 10 minutes.
