The most popular fried egg among Jews is Shakshuka. A dish of eggs fried in a sauce of tomatoes, hot and sweet peppers, onions, garlic and seasonings. Sometimes you can deviate from the traditional recipe and add zucchini, corn and even sausages to shakshuka.
Prepare the products. It is better to use seasonal vegetables grown in the open ground. For vegetable stew, you can take everything that you like.
Heat the frying pan, pour in the vegetable oil. Put the chopped onion and chopped garlic. Fry until transparent.
Then add diced bell pepper, a little hot pepper and zucchini. If the vegetable is young. it is not necessary to peel it from the peel and seeds.
Cut the tomatoes into cubes and add them to the vegetables. Stir the tomato paste in 0.5 cups of water and pour it into the vegetable stew. Add salt, pepper, and spices to taste (paprika, basil, thyme, oregano).
Cover the pan with a lid and simmer the vegetables for 3-5 minutes. Adjust the degree of readiness of vegetables. If you want the vegetables to have a degree of al dente readiness and slightly crunched, reduce the stewing time.
After the excess moisture has evaporated, form small depressions in the vegetable layer with a spoon and drive the eggs there.
Bring to readiness, without overexposing the eggs, so that the yolk remains in a liquid state. When serving, sprinkle the shakshuka with chopped herbs
Fried egg stewed with vegetables was prepared amazingly by my grandmother Anastasia. I will never forget this taste. And all because Anastasia Vasilyevna cooked for her grandchildren with great love from products grown on her own farmstead. At dawn, my grandmother woke up to have time to milk the cow, send it to the herd, go to the garden for the freshest, ripe vegetables. My grandmother carefully plucked sweet tomatoes, elastic zucchini, fragrant onions and herbs into the apron picked up by the bottom edge. Then I went to collect still warm eggs with a bright orange yolk in the chicken coop and prepare the most delicious breakfast in the world for us!
It was later that I learned that this homely simple dish is present in many world cuisines, only the names are different everywhere.