Shakshuka Middle Eastern Breakfast Dish |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
This is a great, quick, flavorful dish I learned while living in southern Israel. You can add spices to taste, but for the first go, try it this way. Makes 2 hearty servings. Serve with bread to sop up the sauce. Ingredients:
2 teaspoons vegetable oil |
2 cloves garlic, minced |
1 onion, chopped |
1 zucchini, chopped |
1 (10 ounce) can crushed tomatoes |
4 dashes hot pepper sauce (such as tabasco®) |
4 eggs |
1 pinch salt |
Directions:
1. Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
2. Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.
|
|