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I love a good breakfast spread, better if it is a savory one, this time, instead…

1 min read

I love a good breakfast spread, better if it is a savory one, this time, instead of doing eggs in purgatory. I went even more into the North-African flavors and did Shakshuka. It is a middle-eastern dish that’s made by poaching eggs in a flavorful tomato sauce. ⁠

Next time, I will like to experiment more and make a full Israeli breakfast spread. So if you have any tips or an Israeli food blogger/cook, please leave them in the comments.⁠

For the Shakshuka:⁠

2 TBS olive oil⁠
6 cloves garlic, diced⁠
1 red chili, seeds removed, sliced⁠
1 can diced tomatoes.⁠
1 tsp cumin⁠
1 tsp paprika⁠
1 TBS tomato paste⁠
3 eggs⁠
Flat-leaf parsley, chopped. (highly recommended – I forgot)⁠


1. Over medium-low, in a large heavy-bottomed skillet, heat olive oil. Once hot, add garlic and chili.⁠

2. After about a minute, add the cumin, paprika, tomato paste, and tomatoes, stir and bring to a boil, then reduce the heat and let simmer for 25 to 30 minutes, or until you notice the sauce has thickened.⁠

3. Carefully make space for the eggs and crack them into the tomato sauce. Once the eggs seem to mostly cook, ca. 8 minutes, cover the skillet to cook the top of the eggs, checking periodically to ensure the yolks do not get overcooked.⁠

4. Remove from heat and garnish with sea salt, black pepper. Serve with fresh bread.⁠

Español en los comentarios.⁠