Shakshuka
Eggs baked in tomato sauce with peppers and spices — a popular Israeli breakfast
Ingredienti
- uovo4 pz
- pomodori in scatola400 g
- peperone1 pz
- cipolla1 pz
- aglio3 spicchi
- paprica macinata1 cucchiaino
- cumino0.5 cucchiaino
- olio2 cucchiaio
- sale1 a piacere
Istruzioni
Finely chop the onion and bell pepper; sauté in oil for 5 minutes.
Add garlic, cumin, paprika, and chili pepper; cook for 1 minute.
Add tomatoes with their juice, salt, and pepper; simmer for 10 minutes.
Make wells in the sauce with a fork and carefully crack an egg into each well.
Cover with a lid and cook over low heat for 5–7 minutes (the yolks should remain runny).
Serve directly from the pan with bread or pita.
Altre ricette
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