Shakshuka with Vegetables and Eggs

Shakshuka with Vegetables and Eggs

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Shakshuka with Vegetables and Eggs
  • Serves: 4 people
  • Total Time: 35 min.

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A colorful and flavorful dish with eggs gently cooked in a rich tomato and roasted pepper sauce, finished with mozzarella perlini. Perfect for breakfast, brunch or a light dinner.

Portion
4
  • Chicken egg
    4 pc
  • Tomato
    3 pc
  • Bell pepper
    2 pc
  • Onion
    1 pc
  • Garlic
    1 clove
  • Сhili pepper
    to taste
  • Tomato Paste
    1 tbsp
  • Smoked paprika
    1 tsp
  • Mozzarella Mini Căsuța Mea Perlini
    to taste
  • Salt
    to taste
  • Black Pepper
    to taste
  • Chopped parsley
    to taste
  • Oil
    2 tbsp

Directions

  1. Heat the oil in a pan and sauté the onion until it becomes soft and translucent.
  2. Add the roasted peppers and cook them over medium-high heat for 3–5 minutes.
  3. Add the tomatoes, tomato paste, garlic, hot pepper, smoked paprika, salt, and pepper. Mix well.
  4. Let the sauce simmer over medium heat for about 10 minutes, until it slightly thickens. If you prefer a thinner sauce, add a few tablespoons of water or broth.
  5. Make four wells in the sauce and crack one egg into each. Add mozzarella pearls.
  6. Make four indentations in the sauce and crack an egg into each one. Add mozzarella pearls.
  7. Take the pan off the heat, sprinkle with fresh parsley, and serve immediately with fresh bread or flatbread. Enjoy!

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