Shakshuka recipe - the best breakfast with tomatoes

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Shakshuka Canva

Shakshuka recipe

Prepare yourself a delicious one breakfast with this Shakshuka recipe. This dish has been on our list of tomato recipes for a long time. However, we cooked it ourselves for the first time this week. Our tomato plants in the garden are still bearing fruit. The fresher we eat them, the better they are. The dish is light and tastes delicious. Plus, it's quick to prepare. Just right for us. Because our photo is on Instagram so well received by you, we now present the recipe to you.

Shakshuka comes from North African cuisine. We don't know exactly where it was first prepared. Tomatoes are not native to Africa or Europe, but only came across the Atlantic from South America during the voyages of discovery. The explorers always carried plants and spices from unknown regions of the world on board their ships. Therefore, it makes sense to assume that the dish was first cooked in the Maghreb countries. According to Wikipedia, it probably originated in Tunisia and Algeria and eventually migrated via Egypt to Israel. Tunisian and Maghreb Jews had introduced it to Israel. Today it is considered Israel's national dish. The dish made from tomatoes and eggs is often eaten for breakfast. We think it's also great for a light lunch or dinner. This Shakshuka recipe is definitely very easy to prepare.

 

Shakshuka
Shakshuka recipe

This is how you prepare the Shakshuka recipe

Ingredients for a lunch for 2 people

  • Three tablespoons olive oil
  • a teaspoon of cumin
  • a large onion cut into strips
  • two cloves of garlic chopped
  • a bell pepper cut into strips
  • half a teaspoon of paprika powder
  • a pinch of saffron
  • about a pound of tomatoes, cut into small pieces
  • four eggs
  • salt and pepper
  • Parsley for decoration

 

 

Shakshuka preparation
Shakshuka preparation

 

Preparation of this Shakshuka recipe

Put oil in a pan and heat it up. You roast the caraway in it. Then add the onion strips and fry them until translucent.

Then you add the chopped garlic and the pepper strips. Then let it stew softly for about 20 minutes.

Meanwhile, preheat the oven to 180 degrees top/bottom heat.

Finally, add the diced tomatoes, saffron and paprika powder to the pan. Also season the shakshuka with salt and pepper. Then make four wells in the vegetable mixture. In it you break one egg at a time. You can also season these with salt and pepper.

Then put the pan on the middle rack in the oven. Bake the eggs until the whites are firm. However, the egg yolk should still be liquid. Afterwards, enjoy Shakshuka.

Share your experiences with us in a comment

Have you prepared Shakshuka yourself? Then tell us your experiences in a comment. We're happy about it, and our readers are definitely interested in your comment.

 

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Tomato eggs pan
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The source for the recipe is the blog of s-kitchen. You can also find other versions of Shakshuka on her.

Text: © Copyright Monika Fuchs and TravelWorldOnline
Photos: © Copyright Monika Fuchs and TravelWorldOnline and also by Canva

Shakshuka recipe - the best breakfast with tomatoes

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn

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