Ingredients
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Potatoes – 7 oz (200 g)
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Parsley – ½ oz (15 g)
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Bell Peppers – 3
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Caraway Seeds – 1 tsp
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Tomatoes – 14 oz (400 g)
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Olive Oil – to taste
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Pumpkin – 7 oz (200 g)
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Garlic – 2 cloves
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Paprika – 1 tsp
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Adjika Sauce – 1 tsp
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Eggs – 4
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Salt – to taste
Recipe
This famous Israeli dish is so loved all over the world that there are many variations of its preparation. Of course, spicy potato shakshuka with pumpkin is one of the most successful ones. You have not seen such a combination of vegetables even in a vegetable stew. This dish is not only very tasty, but also full of vitamins.
Adjika adds piquancy to the potato shakshuka. By the way, the original recipe uses harissa. You can often find this spicy seasoning in the national cuisine of Israel. The main ingredients in the harissa are chili peppers and garlic. This seasoning goes great with the rest of the shakshuka ingredients.
Steps
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1
Done
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Peel and chop the potatoes and pumpkin into cubes. Heat some olive oil in a pan and put the prepared vegetables in there. Thoroughly mix. |
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2
Done
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Peel and chop the bell peppers and place them into the pan. Stir, add minced garlic and mix again. |
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3
Done
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Add paprika, caraway seeds, mix and cook under the lid for 10 minutes. |
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4
Done
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Add adjika and tomatoes chopped in a blender, mix. Simmer the dish under the lid for 10 minutes. |
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5
Done
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Add parsley to the pan, and gently beat the eggs and salt. Cook the dish under the lid until the eggs turn white. |
To make the shakshuka brighter and more appealing, use bell peppers of different colors. This way the dish will be full of vitamin colors and will delight not only the stomach, but also the eye.
