Posted in On the menu

Shakshuka with a twist

Shakshuka is a classic breakfast dish here. It’s usually made with scrambled eggs and tomatoes as it’s main ingredients.

I thought I’d add some other stuff I like to the mix & for an even better flavor.

Ingredients:

  • 3 eggs
  • 2 tbsp shredded carrots
  • 2 tbsp feta cheese (cut into cubes)
  • Half a tomato (diced)
  • 3 tbsp diced eggplant
  • Handful of mixed bellpeppers
  • Half an onion (cut into slices)
  • 1 garlic clove
  • Salt & pepper (for seasoning)
  • 1 tsp paprika
  • 1 tsp cumin
  • Thyme (for seasoning)
  • 1 tsp chopped parsley (garnish)

Method:

  1. Pre-heat oven to 190 °C (375° F)
  2. Start heating the oil in a skillet over medium-low heat.
  3. Add onions and bell peppers & gently stir softened, for 20 minutes.
  4. Add garlic and cook for 1-2 minutes
  5. Add the cumin & paprika, and cook for 1 minute.
  6. Pour in the diced tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; let it simmer until tomatoes have thickened, for 10 minutes.
  7. Add the crumbled feta.
  8. Gently crack the eggs into skillet over tomatoes (you can crack them in a separate bowl, to make sure your yolks are set).
  9. Season with salt and pepper (and thyme-optional).
  10. Place skillet in the oven and bake until eggs are just set, 7 to 10 minutes.
  11. Sprinkle with cilantro/parsley (garnish) and serve.


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Author:

A foodie at heart :) I love food, cooking it, eating it, shopping for it, photographing it, writing about it, other people that love it :) Check out my Instagram @omarsfood

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