Many Israeli gourmets prefer to eat shakshuka in the morning instead of the usual scrambled eggs.
This dish is eggs, heat-treated together with vegetable ingredients. The main additive is tomatoes.
In addition, tomato paste, garlic, sugar, and various spices are used.
It turns out very tasty. Therefore, it is not surprising that the dish is extremely popular in Israel, as well as in many Arab countries.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, spoke about how to prepare shakshuka.
How to make shakshuka
Take four tomatoes, peel them (by pouring boiling water over them for a while) and cut them into medium-sized cubes.
Next, take a frying pan, pour in olive oil and add 3 crushed cloves of garlic to the pan.
Place the frying pan on the burner. As soon as the garlic aroma begins to appear, add your favorite spices. For example, paprika, turmeric, coriander. Half or even a third of a teaspoon is enough.
Mix the contents of the bowl thoroughly and add the previously chopped tomatoes.
After 30 seconds, use the next addition - 2 tablespoons of tomato paste. Salt and pepper the resulting mixture.
The resulting mass should be fried over high heat for about half a minute.
Next, you need to reduce the heat to a minimum, pour a quarter cup of plain water into the pan, cover the pan with a lid and leave the vegetable mixture to stew for 20 minutes. Stir the mixture periodically.
The result will be a gorgeous sauce. You need to make 2-3 indentations in it. You need to break one egg into each of these indentations.
Next, you need to put the lid back on the pan. And then you need to wait a few minutes: until the eggs are ready.
As a result, you will get a chic breakfast: incredibly appetizing and filling. Many gourmets like this dish more than pizza.
Expert: Julia Arkhipova
