North African Eggs

Name: North African Eggs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Green bell pepper; Some Red Bell Pepper; Some onion; Some tomato; Some Dried Tofu; Some Mushroom; Some egg; Some salt; Some pepper; Some chili; (Use cumin if you don’t have one) Fennel seeds; Some olive oil; Some garlic; Some shallot; Some parsley

by Grapefruit snack goods

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

A brunch that can be elegantly installed b!
Good looks!
Delicious!
full of nutrition!
It is great for breakfast or for babies over one year old!

North African egg is a special breakfast dish in the Middle East. The English name Shakshuka can be pronounced as Shakshuka. This dish is also found in many brunch restaurants in European and American countries. The perfect combination of vegetables and eggs can also be eaten with toast, or mixed with cheese and pasta. "

North African Eggs

1. Cut onions and mushrooms into cubes, and cut green peppers, red peppers, dried tofu, and tomatoes into small cubes. Chop pepper and slice garlic;

2. Heat the pan, add olive oil, pour the chopped onion and green and red pepper into the pan and stir fry;

3. Add garlic, chili, and dried tofu in a pot and stir-fry until the ingredients are slightly soft;

4. Put tomatoes and mushrooms in the pot and continue to stir fry;

5. Then add cumin seeds (cumin), salt, and pepper to taste until the ingredients in the pot become soft.

6. Dig out four circles as shown in the picture to beat the eggs; (If you only put two eggs, you only need two pits, how come I like to talk nonsense)