Iftar, Sahoor Ramadhan Recipe: Arabic Eggs Chakchouka (Shakshouka) – The food comes from Algeria is in addition delicious is very easy to make. Simply prepare the tomato sauce, vegetables, eggs and meat, cooked then happens Fund Rukan material feels tender and soft.
Shakshouka or commonly called shakshuka/chakchouka is a type of omelette cooked tomatoes and is very popular in the Middle East. Shakshouka is derived from Tunisia but food has become common in countries such as Libya, Algeria, Morocco, Egypt, Arabia, Palestine, Suria, Lebanon. But there are also other opinions that says Shakshouka first made in Turkey and then spread, and other opinions are originate from Yemen.
Shakshouka served in an iron Pan or Tajine (a type of bowl made of clay) and eaten using Pita. Shakshouka is generally served at breakfast in the morning, but in the Palestinian areas is also commonly eaten at night.
- Olive oil
- Chopped onions, 1 1/3 cups, finely minced
- One cup of thinly sliced bell peppers
- Two cloves of garlic, finely minced
How To Make:
Heat the olive oil in a skillet.
Stir in the finely chopped onion and thinly sliced bell peppers.
Add to it 2 cloves of minced garlic; cook and stir until all the vegetables have softened and the onion has turned translucent, for about 5 minutes.
Combine the tomatoes, a whole teaspoon ground cumin, 1 tsp paprika, salt, and one finely chopped chilli pepper into a bowl and mix it briefly.
Pour the tomato mixture into the skillet, and stir to combine.
Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes.
Make four indentations in the tomato mixture for the eggs.
Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they are firm but not dry, about 5 minutes.
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