Shakshuka North African Eggs

North African Eggs, also known as ShakShuka, meaning "mix", is a traditional Middle Eastern breakfast that can be freely adapted to suit the leftover vegetables in the fridge.

Features:Tomatoes and eggs are a divine combination of sweet and sour, smooth and tender, rich in color, making it an exotic dish with both value and nutrition.

With: refrigerator special corner people can find the vegetables can be, do not have to stick to the variety of vegetables, the amount of seasoning. Particularly suitable for dipping bread, scones and other pasta dishes, for rice or pasta is also a good choice.

List of ingredients: 4 cloves of garlic, 2 sticks of parsley, 1 spoon of tomato paste25g of mushrooms, 20g of portobello mushrooms, 70g of onions, 2 eggs, 50g of red peppers, 70g of round peppers, 350g of tomatoes.

Cut all the vegetables into no larger than 1cm pieces after washing, cut the garlic into froth, cut the parsley into small pieces, open a pot and pour the olive oil into the pan, put in the garlic froth and onion stir-fried to get the flavor, then put in the tomatoes. Stir-fry until juicy, add a spoonful of tomato paste and stir-fry evenly.

The green and red peppers and mushrooms stir fry until raw, add a little salt to taste off the heat, put into a cast iron skillet dug two pits knocked into the egg, put into the preheated oven in the upper and lower heat at 200 degrees baked for 15 minutes.