Easy Shakshuka Recipe

Easy Shakshuka Recipe.
Shakshuka originated from North Africa but popular in the Middle east, often serve as breakfast.

Easy Shakshuka for breakfast

Its been 3 weeks since my last post.

Few things happened in that 3 weeks that kept me away from posting any posts.

I was thrilled that an old friend from uni came for a short visit.
Sadly I had to take leave and head home to my birthland, Malaysia, as news that came through the 'wire', telling me that my older sister was in coma. She had a stroke.

I was numb momentarily.


However, I thanked our Creator for giving me the chance to bid my farewell and sent her off to her final resting place (due to the distance... I couldn't do the same, when I lost both my parents, couldn't give them my last kiss, couldn't sent them off to their final resting place... it still hurt) . She was only 56 years young.

People say.. time will heal!

I am still waiting....

Easy vegetarian shakshuka for light lunch

To distract me from all my grieving, sadness, troubles, pain, worries of losing someone I dearly love / loved!

Allow me to indulge in what I like most...
Blogging...
and hope that my pain will be lesser and all my troubles will suddenly disappear (or I do!!)

Preparation to roast capsicum

After the long hiatus, I bring you this simple yet delicious Shakshuka.

Shakshuka is an egg-vegetables based dish, originated from Tunisia.

And I love anything that has chickpea and cumin in it. Roasted and charred capsicum gave this dish its delicious smokey taste.

Might make this again this weekend for lunch.


Eggs poached in spicy tomato sauce, chickpea and middle eastern spices.



Yield: 2 person

Easy Shakshuka Recipe

Middle eastern dish serve with pita bread or Lebanese bread. It is serve as breakfast in some region in the middle east.

INGREDIENTS:


  • 1 tablespoon olive oil
  • 1 diced red onion (60-65g)
  • 1 clove garlic - chopped
  • 1/2 yellow capsicum - grilled and cut into strips
  • 1/2 red capsicum - grilled and cut into strips
  • 150g cooked chickpea
  • 2 eggs
  • 200g chopped tomato
  • 2 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 tablespoon chopped fresh parsley

INSTRUCTIONS:


  1. Preheat oven to 160C (fan).
  2. Saute garlic and onion with olive oil in a heatproof/ ovenproof skillet.
  3. Add chopped tomato and tomato paste.
  4. Add spices, chopped parsley and salt to taste. Stir and cook for 5 minutes.
  5. Add grilled capsicums and chickpea. Coat with spices.
  6. Crack eggs into the skillet.
  7. Transfer to oven and bake for 10-15 minutes.
  8. Serve immediately with pita bread.
Created using The Recipes Generator


Pinterest Vegetarian shakshuka

Delicious Shakshuka


3 comments:

  1. I'm so sorry to hear about your sister. I'm glad you got the chance to say farewell and that blogging can hopefully help you heal :-)

    This is a great recipe - I love all the fresh flavors, and anything with an egg on it is so totally amazing. Plus, I love chickpeas. - Danielle

    ReplyDelete
  2. Hy Lisa,
    It's true that time will heal everything eventhough it said commonly.
    This recipe looks so delicious and tasty with fresh ingredients. Thanks for sharing the recipe dear:)

    ReplyDelete

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