The Lunch Food recipes

Shakshuka, Israeli Breakfast

Shakshuka, Israeli Breakfast

Today I have for you a delicious Shakshuka Israeli Breakfast, Vegan eggs, gently poached in a hot, spicy vegetable pan. Made from simple ingredients that you almost always have in the house. (Shakshuka) is a healthy breakfast from Israel and other parts of the Middle East, but it is also very tasty at other times of the day.
A simple combination of green peppers, onions, and ripe tomatoes. With garlic, spices, and poached eggs.

Iโ€™ve also tried vegan shakshuka variants in which the eggs were replaced with fava bean porridge or hummus, but that was always only half the dish for me. I make my Shakshuka true to the original and with โ€˜realโ€™ vegan, poached eggs.

Shakshuka is now number one of my favorite vegan egg dishes. Here is the recipe:

Shakshuka, Israeli Breakfast

Ingredients

  • 1 Onion, in strips

  • 1 Green Bell Pepper, in strips

  • 2 cloves of Garlic, finely chopped

  • 1 teaspoon paprika powder, noble sweet 1 teaspoon

  • paprika powder, hot pink

  • 1/4 teaspoon chili flakes

  • 1 teaspoon cumin, ground

  • 6 ripe tomatoes, diced

  • 120 ml tomato strained

  • Salt

  • Pepper

  • Olive oil

  • A small one Bunch of parsley, roughly chopped

  • A small bunch of coriander, roughly chopped

  • Egg
  • 4 tbsp MyEy (egg white), mixed with 14

  • tbsp water 1 high tbsp MyEy (egg yolk), mixed with 2

  • tbsp water 2 PR Kalak Namak (Black Salt)

  • salt and pepper

  • Optional: white bread, sliced

Directions

  • Heat some olive oil in an ovenproof pan. Fry the paprika and onion in it, about 5 minutes, until both are brownish. Stir often.
  • Add the garlic and the spices, fry for another minute.
  • Stir in tomatoes and tomato puree. Season with salt and pepper and simmer for 10-15 minutes, until the sauce is slightly thick and reduced.
  • Preheat the oven to 200 ยฐ top and bottom heat.
  • Make four hollows in the Shakshuka sauce. If you donโ€™t have an ovenproof pan, you can transfer the sauce to a baking dish. Carefully pour the vegan egg white into the wells. Spread four yolks on top with a tablespoon of the egg yolk.
    Sprinkle with a little salt and pepper.
  • Place in the oven on the middle rack for about 10 minutes, until the vegan egg has the desired consistency. Sprinkle the vegan, poached egg with the Kalak Namak.
  • Sprinkle the Shakshuka with coriander and parsley and best enjoy it straight out of the pan.
    Good Appetite!

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