Israeli shakshuka in a Dutch oven
With flatbread on the side and garnished with parsley or coriander
Gesamtzeit
55 min.
Zubereitungszeit
15 min.
Schwierigkeit
Simple
| 2 | red peppers |
| 1 | red onion |
| 1 | chilli pepper or chilli powder |
| 1 can | chopped tomatoes |
| 250 g | strained tomatoes |
| 1 tbsp | tomato puree |
| 4 | eggs |
| Fresh coriander or fresh parsley | |
| salt | |
| pepper | |
| Cumin | |
| A little sugar | |
| A little oil | |
| Baguette or flatbread |
All Dutch Oven for Outdoor & at home
This popular Israeli dish is often prepared for breakfast and translates as "mixture". And that's exactly what it is: a savoury combination of different ingredients and spices in one pot. Dutch Oven Shakshuka is of course also delicious at any other time of day!
Preparation with briquettes Depending on the size, burn approx. 18-20 briquettes and place them under the Dutch Oven.
Preparation
Wash the peppers and chilli pepper, remove the seeds from the chilli pepper - if it is otherwise too hot for you - and finely dice both. Peel and finely chop the onion. You can roughly chop the coriander or parsley to garnish.
Heat the oil in the Dutch oven and sauté the onion and chilli pepper first. Then add the peppers and chopped tomatoes. Now bring the vegetables to the boil with the tomato purée and tomato paste. Leave everything to simmer for about 15 minutes until the sauce is thick.
Now season the shakshuka in the Dutch oven with salt, pepper, cumin and a pinch of sugar.
Form four wells in the tomato mixture and place an egg in each one. The eggs should be ready in another five minutes and your Dutch oven shakshuka can be served on plates. Garnish the Dutch oven recipe with chopped coriander or parsley and serve with some baguette or flatbread.
Tip: You can refine this shakshuka recipe with feta. Simply add it at the end of the cooking time - around the same time as the eggs.
