There are few people who do not like scrambled eggs. A quick dish can recharge with a lion's share of protein and saturate for a fairly decent period. Fried eggs are the classic fast food of all time. In addition, very useful, compared to burgers. But what to do when the dish is fed up? And let's make Jewish fried eggs. "Shakshuka" is its full name.
Great dish
Typically, Israelis prefer to eat this dish for breakfast. Its taste is especially beautiful if the eve is slightly sorted out of wine. Jewish scrambled eggs shakshuka is considered a great anti-hangover dish. People who do not drink alcohol, however, also love this kind of food. This is not at all surprising: such scrambled eggs are rightfully considered one of the most delicious breakfasts. Even children are happy to eat it.
What is the secret of popularity?
If many people love Jewish shakshuk fried eggs, are the ingredients from which this culinary masterpiece prepared, apparently magical? And there is. The composition of the dish necessarily includes eggs. Also an indispensable product will be ordinary tomato. Sweet (and, if desired, hot) pepper is also required in the composition of the fried eggs. Further optionally comes a bow. And if the Jewish fried eggs Shakshuka is preparing for a children's breakfast, then onions can be safely avoided.
Israeli breakfast
Let us and we cook this unique dish. It is known: it is better to try it yourself once than to listen to rave reviews about taste and benefits. Consider the shakshuki recipe. Step by step to perform it is simple. Let's try making this Israeli breakfast.
What we need for a dish: products and their quantity
- eggs - 4 pieces (large);
- ripe tomatoes of decent size - 4 pieces;
- onion - 1 medium;
- two cloves of garlic;
- bell pepper - 1 piece;
- three teaspoons of paprika (spice);
- flavorless oil;
- salt to taste and black pepper (ground) to taste.
If you wish, you can use a chili pod. Remember that this type of pepper has a very burning taste. It is cut very finely and consumed directly with the seeds. Be careful not to use this pepper if your kids will also eat such fried eggs.
Jewish Shakshuk fried eggs: cooking steps
First of all, we will do the preliminary preparation of the ingredients. We peel the husk from the onion. We rinse the pepper (any color) from the outside and cut it into two halves and remove the seeds inside the vegetable. You can peel tomatoes if you do not like its presence in the dish. But usually this is not resorted to in this case.
And now we get our favorite frying pan, in which we often cook fried eggs. We put the dishes on the stove, pour oil (we do it very generously). While the oil is warming, we proceed to chop vegetables.
We cut onions into thin half rings (or quarters). Garlic with a small knife. Pour these vegetables into the hot oil and fry for two minutes over low heat, achieving light onion transparency. Do not forget about stirring during the heat treatment.
After two minutes, we introduce the entire norm of sweet pepper to the onion and now we fry the foods for up to five minutes. From time to time we interfere with the vegetable mass.
While the pan is frying, let's proceed to the tomatoes. Scald them with boiling water and remove the peel. Cut the tomatoes into small pieces and send them to the pan. Cover and simmer for five minutes over moderate heat. Salt and add spices. Stir and simmer again under the lid for about five minutes. The fact that a rather decent amount of tomato ingredient is in the pan should not bother you: this is what you need to prepare the dish. We try the resulting sauce on salt, spices. If the result has completely satisfied you, we proceed to the next stage of preparation.
We make a spoon in the tomato-onion mass of the recess with a spoon. How many eggs do you plan to lay, so many funnels need to be made. In our case, we create four holes to the bottom of the pan. Gently break one egg each and place them in these recesses. it is very important not to destroy the yolk during this manipulation, if you want to get a real shakshuka. Salt and pepper each egg on top. For greater beauty, you can "stretch" raw yolks with a fork on the surface of the cooking dish. However, many neglect this operation. I must say that this does not greatly affect the taste of eggs.
And now we cover the dishes with the preparing shakshuka. Reduce the fire. At a low temperature, we warm the eggs lying on a tomato base. Do not open the lid. The dish is ready when the protein turns white and the yolk is also half harder. If you wish (and opportunity), sprinkle all this splendor with various chopped greens and call your household to taste the Jewish fried eggs Shakshuki.
How is it customary to eat such a dish?
Serve the pan with the finished scrambled eggs in hot form, directly from the heat of the heat, and a little cooling. You need to eat it with bread. Bread slices are dipped in sauce and yolk and enjoy the incredibly homely and cozy taste of this dish.