SHAKSHUKA with Brussels and Peta

SHAKSHUKA with Brussels and Peta Cheese is a fun twist of the classic whenever you need a breakfast/brunch, lunch, or an easy and vegetarian and a fan dish!

SHAKSHUKA with Brussels and Peta Cheese

If you are a fan of rich egg recipes you can enjoy all day, Shakka with Brussels and Feta Cheese is for you. The twisting the classic Middle East dish bends eggs on the spicy tomato base with Brussels and Feta cheese. Brussels bean sprouts are not traditional, but they have unexpected taste and texture. In addition, nutrients such as fiber, vitamin C and antioxidants are packaged to make this shakka more healthy. Try using the Green Shakshuka recipe for another transformation.

Why will you like it

When I went to brunch with my friends, I ordered something similar at the restaurant.

• Balance while indulgent: Rich eggs, rich tomato sauce and dull peta cheese feel decadent, but there are few carbohydrates with extra fiber in Brussels.
• One pot: There’s nothing worse than cooking a lot of dishes that can be cooked and washed later. This simple shakshuka cooks with only one frying pan to make cleaning the winds.
• easy: This dish is touching to host brunch or enjoy dinner on weekdays. They will never guess how small effort you need!
• Dietary limit: Body Waters, Vegetables, Gluten Free, High Protein, High Fiber and Keto

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What is Shakshuka?

Shakshuka is an egg dish made of boiled eggs in traditionally salty tomatoes and bell peppers. It started in North Africa and became a necessity beyond the Middle East. Multipurpose, ease of preparation and rich taste are pleased with the crowd.

What you need

Each ingredient in shakshuka improves flavor and adds texture and nutrients to create a satisfactory and healthy meal. See the correct measurement of the recipe card below.

• Area: Onion and garlic
• tomato : If not in the season, use canned tomatoes. Tomatoes should be juicy.
• Shakshuka spices: Kosher salt, cumin, sweet paprika, mashed pepper sculpture
• Brussels bean sprouts: The crushed brussels cut the end, cut it in half and cut it thinly. To speed up the process, use a food processor with a crushed disk.
• egg It is gently pushed to the spicy tomato sauce to create a runny nose perfectly.
• Peta cheese It provides a dull contrast.
• Herb: Decorate the dish with fresh parsley or silantro.
• Calabrian Chili Oil For spicy dishes

How to create Shakshuka

This easy shakshuka recipe is a quick and simplified dinner with a minimal theorem. Scroll to the floor for printable guidelines.

1. Cook the aromatic and spices. Heat olive oil in a large and deep frying pan set in the middle column. Cook the onions until it becomes soft, then add garlic, salt, cumin, paprika and mashed pepper pieces and cook for 2 minutes.
2. Boil tomatoes: Put tomatoes and cover the heat and cook until the tomatoes are soft. Add Brussels and cook for 3 minutes.
3. Catch the eggs: Create six holes in the sauce and drop the eggs. Cover it low and cook low until the yolk is opaque and the yolk is cooked as desired.
4. How to serve: Put a peta, sprinkle herbs, sprinkle with a dew with a colorbrian chili oil, and serves it with Pita Bread.

strain

• onion : Use red onions or charlotte.
• paprika: Replace hot paprika.
• Do less spicy taste By omitting the mashed pepper.
• vegetable: Change Brussels bean sprouts into spinach, mushrooms or pumpkin.
• cheese: Replace the peta with mozzarella or parmesan.
• Shakshuka without dairy products: Omitted the fetus.

What to come with Shakshuka

Pita or baked bread is best with Shakshuka. Use it to spread eggs and sources. For extra vegetables, make this simple arugula salad or baked broccoli.

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• cold storage Kakshuka in a sealed container is a closed container for up to 4 days.
• Re -heatingMicrowave oven until warm.

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