Shakshuka

Description

It all happened on the day when the typical scrambled eggs and scrambled eggs got tired. But you still want to eat, and Israeli scrambled eggs came to the rescue, which you can eat for breakfast, lunch and dinner. It differs from everyone's favorite Russian scrambled eggs with sausage. The main difference is that in our scrambled eggs the main role is played by eggs, while in shakshuka, the tomato sauce in which it is cooked. Shakshuka is simple and most importantly delicious.

Cooking

Step 1

Heat olive oil in a frying pan. Add finely chopped onion and fry until soft.

Step 2

Add tomatoes, lecho, salt and spices to the onion (I used garlic, dried basil, turmeric, a mixture of peppers and paprika). Simmer for 5 minutes.

Step 3

Make small indentations with a spoon and beat the eggs into them. To cover with a lid. Keep on fire until the eggs are fully cooked (about 8 minutes).

Step 4

Serve directly in the pan sprinkled with herbs. Pita, bread, tortillas are very good for a bite.