Have you guys heard of Shakshuka? (Somehow I always have trouble remembering the name!) ;-) Originating in North Africa and a national dish in Israel, Shakshuka is a savory breakfast that traditionally comprises eggs poached in a sauce made from tomatoes, chili, and onions. There are also many others variations: check out my Green Shakshuka, which I’ll post the recipe for tomorrow, and my Beetroot Shakshuka. Shakshuka is a quick and delicious and works great as a quick lunch or dinner! It’s also compliant with Phase 1 of the Sugar-Free Challenge. :-) Enjoy!

Red Shakshuka

Rezept drucken
Rezept drucken
servings
Prep Time 5 minutes
Cook Time 13 minutes
Passive Time
ZUTATEN:
  • 1 red onion
  • 1 red pointy pepper
  • 1/2 red chili
  • 1 tbsp olive oil*
  • 400 g crushed tomatoes from the can
  • 1/2 tsp sweet paprika*
  • salt*
  • pepper*
  • 2 eggs
  • 1/2 bunch flat-leaf parsley
ANLEITUNG:
  1. Peel and chop onions. Wash pointed pepper and chili pepper, remove seeds, and chop.
  2. Heat olive oil in a pan and sauté onion, pepper, and chili. Deglaze with canned tomatoes and season with paprika, salt, and pepper. Cook for 6–8 minutes.
  3. Create two openings in the tomato sauce add the eggs. Place a lid over the pan and let eggs cook for 4–5 minutes.
  4. Wash parsley, pat dry, and finely chop. Garnish poached eggs with parsley and serve.
 
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