Tweet
Shakshukah is a middle eastern dish. It is a wonderful breakfast (or anytime meal). It is induction legal and YUMMY!!!!!!
I know that when I first try out a recipe I like to measure everything and then tweak it later. So, even though I don't measure out my veggies I will provide measurements for people trying it out and then they can add more or less of whatever.
Ingredients:
however many eggs you want
1/4 cup chopped onion (raw)
1/4 cup chopped green pepper (raw)
1/4 cup chopped tomatoe (raw)
olive oil (enough to coat bottom of pan)
1 tbsp chopped garlic (or however much you like)
frying pan with lid-if your frying pan has no lid, use foil to cover up when needed.
Directions:
1. Pour olive oil on a frying pan. Make sure there's enough to coat the bottom. Put the heat on medium.
2. Add chopped onion and garlic. With the lid off sautee onion.
3. Add tomatoe and green pepper. Cover with lid. Move eat to low-medium. Let the veggies simmer.
4. When the veggies have cooked down and look soft, crack open desired amount of eggs ontop of veggies. Put salt, pepper, and any other seasonings you like (I love cayene pepper). Put lid back on for about 3-5 minutes until the steam cooks the whole egg.
5. Put on a plate and ENJOY!!!!
Here are some pics of me making the Shakshukah. I feel like it's a hard recipe to explain, but so easy and delish to make!
This is what the veggies should look like when they're ready for the eggs to be put on top.
This is right after I put the eggs on top. Be sure to cover while the steam cooks the eggs.
This is the meal at the end. I really enjoy it with some laughing cow cheese. I put salt and cayene pepper on mine.
As they say in hebrew, betayavon!!!!
I know that when I first try out a recipe I like to measure everything and then tweak it later. So, even though I don't measure out my veggies I will provide measurements for people trying it out and then they can add more or less of whatever.
Ingredients:
however many eggs you want
1/4 cup chopped onion (raw)
1/4 cup chopped green pepper (raw)
1/4 cup chopped tomatoe (raw)
olive oil (enough to coat bottom of pan)
1 tbsp chopped garlic (or however much you like)
frying pan with lid-if your frying pan has no lid, use foil to cover up when needed.
Directions:
1. Pour olive oil on a frying pan. Make sure there's enough to coat the bottom. Put the heat on medium.
2. Add chopped onion and garlic. With the lid off sautee onion.
3. Add tomatoe and green pepper. Cover with lid. Move eat to low-medium. Let the veggies simmer.
4. When the veggies have cooked down and look soft, crack open desired amount of eggs ontop of veggies. Put salt, pepper, and any other seasonings you like (I love cayene pepper). Put lid back on for about 3-5 minutes until the steam cooks the whole egg.
5. Put on a plate and ENJOY!!!!
Here are some pics of me making the Shakshukah. I feel like it's a hard recipe to explain, but so easy and delish to make!
This is what the veggies should look like when they're ready for the eggs to be put on top.
This is right after I put the eggs on top. Be sure to cover while the steam cooks the eggs.
This is the meal at the end. I really enjoy it with some laughing cow cheese. I put salt and cayene pepper on mine.
As they say in hebrew, betayavon!!!!
I'm back on the wagon 01/22/07. 
Comment