SHAKSHUKA-INSPIRED BREAKFAST WITH SCRAMBLED EGGS
Inspired by the traditional Israeli Shakshuka, this breakfast twist features sautΓ©ed vegetables topped with softly scrambled eggs instead of baked whole eggs. Itβs a flavorful and comforting morning meal served with toasted bread.
π Prep Time: 10 min
π³ Cook Time: 15 min
π½οΈ Servings: 2-3
Ingredients
- 1 large onion, chopped
- 2 medium bell peppers, thinly sliced
- 3 large ripe tomatoes
- 4 eggs
- Salt and pepper, to taste
- Pinch of chili powder (optional)
- Olive oil
Instructions
- Heat a little olive oil in a skillet over low heat. Add chopped onions and sliced bell peppers, cooking gently until softened.
- Meanwhile, score tomatoes at one end, blanch for 30 seconds, peel, and dice.
- Add diced tomatoes to the skillet, season with salt, pepper, and chili powder (or other spices like oregano, thyme, or basil). Cook for about 2 minutes, stirring occasionally, allowing tomato juices to reduce slightly.
- Beat eggs with a pinch of salt. Pour eggs around the edges of the skillet and stir quickly to scramble them softly into the vegetable mixture.
- Serve immediately with toasted bread.
π‘ Tips
- Use ripe, juicy tomatoes for best flavor.
- Adjust chili and spices to your taste preference.
- Serve with crusty bread to soak up the flavorful sauce.
π½οΈ Perfect For
- Quick and hearty breakfast
- Brunch gatherings
- Light vegetarian meals
π Final Thoughts
This Shakshuka-inspired breakfast offers a simple yet delicious way to enjoy a classic dish with a scrambled egg twist. Itβs perfect for busy mornings when you want flavor without the wait.