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