Egg Shakshuka

Ali El-MasriChef

Ingredients

• 3 eggs
  3 pieces
• 5 medium-sized onions
  5 pieces
• 2 medium-sized tomatoes
  2 pieces
• 2 green bell peppers
  2 pieces
• 3 tablespoons of vegetable oil
  3 tablespoons
• 1/4 teaspoon salt
  0.3 teaspoon
• 1/4 teaspoon spice
  0.3 teaspoon
• 1/4 teaspoon black pepper
  0.3 teaspoon
• 1/4 teaspoon ground cumin
  0.3 teaspoon

Steps

1. 1

   Chop the bell peppers into small pieces, then place them in a frying pan over medium heat and add the vegetable oil. Stir the bell pepper pieces and season with salt and spice.

   Required Tools:

   Frying Pan

   Knife

   Cutting Board

   5 min
2. 2

   Chop the onions and add them to the bell peppers. Stir well, then cover the frying pan, reduce the heat, and let the onions and bell peppers cook until they are well softened.

   5 min
3. 3

   Slice the tomatoes into thin half slices, then add them to the frying pan and stir well until the water evaporates from the mixture.

   5 min
4. 4

   Beat the eggs and add a little salt, then add them to the vegetables. Shake the frying pan to mix the eggs with the vegetables, then cover the frying pan and let it cook on low heat until the eggs set.

   5 min
5. 5

   Sprinkle cumin over the eggs, then cut the egg shakshuka into four sections and serve. Enjoy your meal.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags