Shakshuka or Poor Man's Eggs

Kitchen, Breakfast

Preparation Time:

Note:

Shakshuka is the national dish of Israel. It is believed that Jews spread it around the world in the 1940s and 1950s. One of the influences on Cuban food comes from Jewish origins. And if you look closely, it is nothing more than the classic combination of tomatoes, peppers, onions, and eggs. It is a popular dish of humble origins, which is why it is also known as eggs in poverty. Check out Chef Iván’s recipe and let us know what you think.

Ingredients:

4 eggs
1 onion
4 ripe fresh tomatoes
2 cloves of garlic
1 teaspoon of cumin
1 teaspoon of smoked paprika
1 bunch of fresh parsley
1 teaspoon of hot sauce
½ cup ofChef's Tomato Sauce
Olives
Olive oil
Salt

Instructions:

Chop the onion into small cubes and crush the garlic. Also, dice the tomatoes and set them aside.

In a pan, sauté the onions, garlic, and chorizo sliced into rounds. When the onion is translucent, add the diced tomatoes, the sauce, and season with smoked paprika.

Mix all the ingredients well and cook, covered, over low heat for 10 minutes. Stir occasionally to prevent sticking. When the sauce starts to dry out, add the olives and a touch of chopped parsley.

Cover it and let it cook for a couple more minutes before adding the eggs. For this process, we suggest that you crack each egg separately. Make a space in the sauce to place each egg.

Cover the pot again and let the eggs cook with the residual heat from the preparation for 5 to 10 minutes.

Shakshuka or Eggs in the Poor Style / Chef Iván for CiberCuba Cocina

Serve hot, accompanied by bread or rice if you make this dish for lunch. Enjoy your meal!!

Rations: