Libyan Breakfast Spread
Generated on: May 20, 2024
Ingredients
shakshuka:
- Olive oil2 tbsp
- Onion1
- Green bell pepper1
- Garlic cloves3
- Tomatoes500 g
- Tomato paste2 tbsp
- Salt
- Black pepper
- Ground cumin
- Eggs4
asida:
- Water500 ml
- Salt
- Wheat flour250 g
- Butter50 g
- Honey2 tbsp
bread:
- Semolina flour250 g
- All-purpose flour250 g
- Salt1 tsp
- Yeast1 tbsp
- Water300 ml
for serving:
- Fresh parsley
Directions
- 1
Heat olive oil in a skillet over medium heat.
- 2
Add chopped onions and green bell pepper, sauté until soft.
- 3
Add minced garlic and cook for another minute.
- 4
Stir in chopped tomatoes and tomato paste, season with salt, black pepper, and ground cumin.
- 5
Simmer the mixture for about 15-20 minutes until it thickens.
- 6
Make wells in the tomato mixture and crack the eggs into each well. Cover and cook until eggs are set.
- 7
For Asida, bring water to a boil in a pot, add a pinch of salt.
- 8
Gradually add wheat flour, stirring constantly until it forms a thick dough.
- 9
Remove from heat, drizzle with melted butter and honey.
- 10
For Libyan bread, mix semolina flour, all-purpose flour, salt, and yeast in a large bowl.
- 11
Add water gradually, knead to form a smooth dough.
- 12
Cover and let the dough rise for about 1 hour until doubled in size.
- 13
Preheat a griddle or heavy skillet over medium heat.
- 14
Divide the dough into pieces, roll into flat circles and cook on the griddle until golden brown on both sides.
- 15
Garnish the Shakshuka with freshly chopped parsley before serving.
Enjoy your food!