In Egypt, the weekend is on a Friday and a Saturday unlike here, so every Friday morning we used to have a big breakfast. Don’t tell my mom but my dad was the better cook. I believe my dad used to make the best Shakshooka besides Shabrawi in Egypt. Shabrawi is a place where Fava beans, falafel, eggplants and many other awesome Egyptian breakfast dishes are sold. There are way better places now than Shabrawi but I still like its Shakshooka. So, the shakshooka is basically made of tomatoes, onions, bell peppers and eggs. It has that mix of flavors that make your morning right! The sweetness from the onions and the awesome texture of the yolk bursting over that tomatoes and the vegetables mix leave you in the happy zone. You have to try it! I think it is not originally an Egyptian dish but it is more of Turkish as far as I heard. Hope you enjoy the Egyptian recipe version of it.
1 small diced tomato
1 small diced bell pepper
1 small thinly diced onion
1 minced garlic clove (optional)
1/2 teaspoon tomato paste
some parsley or chives to garnish
1 tablespoon corn oil or butter if you really want to be bad
salt and pepper to taste
pinch of sugar (optional)
pinch of paprika
Wash the tomato and the bell peppers.
Dice tomatoes, onion and bell pepper into very small pieces.
Bring a pan on medium heat and warm up the oil.
Add the onions and stir for few seconds until it becomes yellowish.
Add the veggies and the tomato paste and stir around for a couple of minutes. You can add the pinch of sugar now, it reduces the tomatoes acidity.
When the veggies start to become mushy, now add the eggs one at a time and lower the heat.
I love the yolk to be whole and not mixed around, cause I like when I am eating the shakshooka.
So, make sure you get the whites mixed without touching the yolk. It is easy, do not worry.
Add salt and pepper. Pinch of paprika will be nice too.
Now, when all done. Enjoy eating off the pan right away 🙂