SHAKSHUKA Jul 15 Written By Eleanor Debel https://www.youtube.com/shorts/-DQIVg2aKksPrintSHAKSHUKA Yield 2 Ingredients 2 large bell pepper, diced into ¼ inch pieces 2 Tbsp olive oil 4 garlic cloves, crushed into a fine paste with a pinch of salt (or 2 Tbsp premade garlic paste) 1 Tbsp Tomato Paste ¼ tsp paprika ¼ tsp chili powder ¼ tsp cumin ¼ tsp dried oregano 1 tsp kosher salt 2 cups diced tomato ½ tsp sugar ¼ cup water 4 eggs 2 Tbsp chopped fresh parsley ¼ cup shredded cheese (optional) Pita bread for serving InstructionsHeat a large saute pan over medium high heat and add in the olive oil and chopped bell peppers. Cook, stirring for about 3 minutes until the bell peppers are softened. add the garlic paste and continue to cook for 1 minute, stirring, until the garlic is fragrant and mixed in with the peppers.Add the tomato paste, paprika, chili powder, cumin, oregano and salt to the pan and cook for another 30 seconds just to toast the spices. Stir in the diced tomato, then add the water and sugar and reduce the heat to medium. Cover and let cook for 8-10 minutes until the mixture is almost jam-like in consistency Make a little well with the back of a spoon then gently crack the eggs into the wells in the sauce. Cover the pan again and cook for another 3-4 minutes just until the eggs are set. Remove from the heat, sprinkle the chopped parsley over the top and optionally cheese. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance breakfastvegetarianeasyhealthy Eleanor Debel
SHAKSHUKA Jul 15 Written By Eleanor Debel https://www.youtube.com/shorts/-DQIVg2aKksPrintSHAKSHUKA Yield 2 Ingredients 2 large bell pepper, diced into ¼ inch pieces 2 Tbsp olive oil 4 garlic cloves, crushed into a fine paste with a pinch of salt (or 2 Tbsp premade garlic paste) 1 Tbsp Tomato Paste ¼ tsp paprika ¼ tsp chili powder ¼ tsp cumin ¼ tsp dried oregano 1 tsp kosher salt 2 cups diced tomato ½ tsp sugar ¼ cup water 4 eggs 2 Tbsp chopped fresh parsley ¼ cup shredded cheese (optional) Pita bread for serving InstructionsHeat a large saute pan over medium high heat and add in the olive oil and chopped bell peppers. Cook, stirring for about 3 minutes until the bell peppers are softened. add the garlic paste and continue to cook for 1 minute, stirring, until the garlic is fragrant and mixed in with the peppers.Add the tomato paste, paprika, chili powder, cumin, oregano and salt to the pan and cook for another 30 seconds just to toast the spices. Stir in the diced tomato, then add the water and sugar and reduce the heat to medium. Cover and let cook for 8-10 minutes until the mixture is almost jam-like in consistency Make a little well with the back of a spoon then gently crack the eggs into the wells in the sauce. Cover the pan again and cook for another 3-4 minutes just until the eggs are set. Remove from the heat, sprinkle the chopped parsley over the top and optionally cheese. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance breakfastvegetarianeasyhealthy Eleanor Debel
