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This easy to make, low in cost and all inclusive breakfast dish I mastered many years ago. On my service years in the IDF I found myself often posted on a rather deserted spot with only a small group of comrades. We had to feed ourselves with the culinary knowledge of our young lives, as no cook would do it for us. And so, this Shakshuka deli became our favorite dish. Vegetables and eggs, that’s all. On better days some cheese and fresh bread would upgrade it to new levels. You can improvise with this dish, using your favorite veggies, herbs and cheeses, however this is my basic recipe as I do it for all these years. This will feed 3-4 people. Enjoy!
Shakshuka, the ultimate weekend breakfast
- 2 onions
- 2 red paprika
- 3 tomatoes
- Spring onion
- 6 eggs
- black pepper
- chili powder
- olive oil
- 1 tea spoon cumin
- 1 small tin of tomato puree
- Chop the onions, paprika, tomatoes and spring onion and keep separately.
- Warm olive oil in a skillet.
- Fry the onions then add the paprika and then the tomatoes.
- Add the spices; salt, black pepper, chili and cumin.
- Add the tomato puree and a little water.
- Add the spring onions.
- Let it cook for a few minutes on low fire, taste and balance with sugar.
- Break the eggs and place symmetrically on top of the sauce.
- Cover with lid and cook for about 10 minutes on very low fire.
- Check with a finger, shakshuka is done when the egg yolks get solid.
- Garnish with some chopped spring onions and serve with fresh white bread.