Categories
Breakfast and brunch Recipes

Sunday breakfast, Shakshouka

This is my take on Shakshouka, a Tel Aviv master piece and classic dish. After posting it in facebook some people ask me about my recipe so here you have it and please enjoy it.

This is my take on Shakshouka, a Tel Aviv masterpiece and classic dish. After posting it on Facebook some people ask me about my recipe so here you have it and please enjoy it.

I hope you enjoy it, and if you like it please let me know and share it with your friends.

Ingredients

  • 1 can of diced tomato (feel free to crushed it)
  • 1 tablespoon smoked paprika
  • 1/2 Fresh garlic or 1 tbsp of garlic powder
  • 1 cup of mushrooms
  • 1 Onion cut in little cubes – brunoise (check this link)
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • 1 can of chickpeas
  • 1/4 teaspoon of cayenne pepper
  • 5-6 eggs
  • A nice crack of black pepper
  • 2 spring onions
  • 1/2 cup of crumbled feta cheese

Preparation

  • add olive oil to a pan at 3/4 of heat, add the onions and spring onions and sauté until tender (caramelize).
  • add garlic, smoked paprika, bay leaf, thyme, mushrooms, and can of chickpeas.
  • add tomato can and correct for salt.
  • let it seat with lit on for 10 mins at medium heat.
  • add the egg and the feta and keep the lit on until the eggs are cooked.
  • salt and pepper, a titch of olive oil.
  • finish with fresh parsley and spring thinly sliced spring onions.
  • serve it and let me know how it works.

Leave a Reply