Shakshuka with Sun-Dried Tomatoes and Ham

How about shakshuka for breakfast? You can already find two ideas for this warming, filling dish on my blog (HERE and HERE). Remember that the key is to obtain a slightly runny yolk – this will allow the egg to retain the most nutritional value. Simmer everything over low heat with the lid on, and wait until the egg white sets, and you are bound to obtain a great dish.

Preparation:

I fried the diced onion and pressed garlic in oil. Then I cut the ham and dried tomatoes into strips. I added dried tomatoes, ham, spices, and diced tomatoes in sauce into the pan. I stirred everything and simmered for about 3 minutes. Then I carefully added the eggs. I stewed it until the egg whites were set.

Before serving, I sprinkled the shakshuka with chopped chives 🙂