The eggs in tomato sauce, or as they say in Israel Shakshuka (which means everything mixed) is a dish of vegetarian oriental gastronomy that consists of a stir -fry are tomato sauce and some eggs climbing in the same casserole until they stay curdled As in recipes, we want you to cook both local and international dishes, this time we are going to teach you to make this easy recipe for the middle East of entomatted eggs, so that you can wet bread and share the same dish the whole family and friends. Try them and tell us if you liked it!
| 🚻 3 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make eggs in tomato sauce or shakshuka: |
| 3 eggs 600 grams of natural shredding tomato 1 pinch of sugar ½ teaspoon of ground cumin |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make eggs in tomato sauce or shakshuka:
1. The first thing we will do to prepare these eggs in tomato sauce or Shakshuka is to peel and cut the garlic into sheets and brown them in a casserole with a jet of oil.
2. While the garlic is brown, itch the onion in dice and add it to the casserole. Let it be pointed a little.
3. Then peel and itch the scallion in dice and clean and cut the peppers so too. Keep cooking the vegetables of the eggs in tomato sauce.
4. Next, add the crushed natural tomato, sprinkle a pinch of salt and sugar and let everything be cooked for about 30 minutes.
5. Finally, the eggs in the casserole on the tomato sauce, cover it and let them curdle. Then itchs a few fresh pereshil leaves and sprinkle them on top. And you can enjoy your eggs in tomato sauce or shakshuka with a good piece of homemade bread.
