The Shakshouka/”mixture” in Arabic is a sort of “first cousin” of meneman, with small but very important differences in preparation. It is a light and very colorful dish that you can offer for every part of the day.
– 5 eggs;
– 1 onion;
– 1 pcs. red, yellow and green pepper;
– 1 can of tomatoes;
– 1/2 tsp sweet and chilli pepper;
– 1 teaspoon of seeds;
– 4-5 cloves of garlic;
– 3 tablespoons of olive oil;
– with oil and ground pepper (to taste).
Clean the peppers and cut them into thin strips.
The onion is peeled and cut into slices.
In a deep pan, heat the olive oil and fry for a minute – two cumin seeds.
Add the onion to fry on low heat for 10 minutes until it gets a golden color.
Add the peppers and the pre-pressed garlic.
Boil the fire on the pan, continue cooking for 20-25 minutes until the peppers are tender.
Sprinkle with a mixture of sweet and hot pepper.
Add the chopped tomato and juice from the can.
Finally add salt and pepper.
The mixture simulated 10 minutes of moderate fire.
Transfer the gravity of the sauce to a tray. Shape a “nest” with a spoon and each egg.
Bake 10 to 12 minutes at 180 degrees.
Serve the ready-made Shakshouka hot, sprinkled with parsley and toasted bread slices.
Shakshouka is a favorite dish for people who sleep until later in Israel. They prepare it so, but if you want to be more precise and make the recipe as in Tunisia, add either hummus and salty cheese or cynara, potatoes and green beans.