20.05.2020
11
Recipe information
Cooking:
25 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
386.3
Carbohydrates:
23.21
Fats:
30.43
Squirrels:
5.49
Water:
485.79

Ingredients

Title Value
1. Bulb onions 100 Column
2. Bell pepper 1 PC.
3. Tomatoes 400 Column
4. Garlic 2 clove
5. Vegetable oil 30 Ml
6. Chicken egg 4 PC.
7. Parsley (greens) 20 Column
8. Salt taste
9. Black pepper taste

Cooking

1. Stage

Lightly sauté finely chopped onions.

1. Stage. Lightly sauté finely chopped onions.

2. Stage

Add diced bell pepper. When the pepper is soft, add chopped garlic.

1. Stage. Add diced bell pepper. When the pepper is soft, add chopped garlic.

3. Stage

Peel the tomatoes, after lowering in boiling water for 30 seconds, cut into cubes and add to the pan. Salt, add spices.

1. Stage. Peel the tomatoes, after lowering in boiling water for 30 seconds, cut into cubes and add to the pan. Salt, add spices.

4. Stage

When the mixture boils, make 4 indentations in it and carefully pour one egg into each.

1. Stage. When the mixture boils, make 4 indentations in it and carefully pour one egg into each.

5. Stage

Cook over low heat until eggs are cooked. Each egg is a little salt and pepper.

1. Stage. Cook over low heat until eggs are cooked. Each egg is a little salt and pepper.

6. Stage

Serve shakshuku sprinkled with chopped parsley.

1. Stage. <strong>Serve shakshuku</strong> sprinkled with chopped parsley.

7. Stage

Bon Appetit!!!