Shakshuka with Paratha and Tea - Middle Eastern Breakfast

Step 1: Prepare Vegetables

Peel and finely chop 4 small onions. Transfer the chopped onions to a bowl. Next, dice 3 medium tomatoes and set aside. Finally, remove the core and seeds from 1 large red bell pepper and dice it.

Step 2: Chop Meat (Optional)

Take 2-3 pieces of pre-cooked meat or kebab and finely chop them into small cubes.

Step 3: Sauté Onions and Meat

Heat 3 tablespoons of cooking oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent, about 2-3 minutes. Add the chopped meat/kebab (if using) and cook for another 2 minutes.

Step 4: Add Tomatoes and Spices

Add the diced tomatoes to the pan and mix well. Season with salt to taste, 1 tablespoon of red chili powder, and 1 teaspoon of chili flakes. Stir all ingredients together thoroughly.

Step 5: Simmer the Shakshuka Base

Mix the sauce well, ensuring all ingredients are combined. Cover the pan with a lid and let it simmer for 5-7 minutes until the tomatoes break down and the sauce thickens slightly.

Step 6: Prepare Paratha Dough

In a large bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually add water as needed, mixing with your hands, until a soft and pliable dough forms. Knead the dough for 5-7 minutes until smooth. Cover and let it rest.

Step 7: Roll and Cook Paratha

Take a portion of the rested dough and roll it out into a thin, round shape on a floured surface. Heat a tawa or griddle over medium heat. Place the rolled paratha on the hot tawa. Cook for 1-2 minutes until small bubbles appear. Flip the paratha, drizzle some cooking oil on the top side, and spread it evenly. Cook for another 1-2 minutes until golden brown spots appear. Flip again and cook the other side until golden brown and crispy. Remove from heat and repeat with the remaining dough.

Step 8: Add Eggs and Cheese to Shakshuka

Uncover the shakshuka sauce. Make four small wells in the sauce and crack one egg into each well. Place 4 cheese slices over the eggs and sauce. Cover the pan again and cook for 3-5 minutes, or until the egg whites are set and the cheese is melted.

Step 9: Finish and Serve Shakshuka

Uncover the shakshuka. Sprinkle 1 teaspoon of dried herbs over the cooked eggs and melted cheese. Gently scoop out a serving of shakshuka onto a plate. Serve hot with freshly made paratha.

Step 10: Prepare Tea

In a teapot, add 1 tablespoon of tea leaves. Pour 1 cup of hot water over the tea leaves and let it steep for 2-3 minutes. Add 1/2 cup of milk. Strain the prepared tea into a cup.

• Adjust spice levels to your preference by adding more or less chili powder and flakes.

• For a richer flavor, use fresh herbs like cilantro or parsley as a garnish.

• Ensure the paratha is cooked evenly on both sides for a crispy texture.

• Add spinach or other greens to the shakshuka for extra nutrition.

• Experiment with different cheeses like feta or mozzarella for a unique taste.

• Serve with toasted pita bread instead of paratha for a traditional touch.