01 Breakfast Archives - General Poultry Company - Kingdom of Bahrain Fresh Bahraini Eggs Since 1977 Mon, 28 Apr 2025 07:49:50 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.7 https://www.gpc.bh/wp-content/uploads/2021/04/cropped-Artboard-2Biz-card-2-32x32.png 01 Breakfast Archives - General Poultry Company - Kingdom of Bahrain 32 32 Shakshuka https://www.gpc.bh/portfolio/shakshuka/ Wed, 01 Jul 2020 13:15:01 +0000 http://www.atomheartme.com/dawajin/?post_type=portfolio&p=4916 Shakshuka is a North African dish that is now made throughout the Middle East; it is especially popular in Israel, where it is often eaten for breakfast. IIt’s super easy and versatile. It’s a vegetarian one-skillet meal that is easy to make, very healthy, and totally addicting.

The post Shakshuka appeared first on General Poultry Company - Kingdom of Bahrain.

]]>

SHAKSHUKA

Shakshuka is a North African dish that is now made throughout the Middle East; it is especially popular in Israel, where it is often eaten for breakfast. It’s super easy and versatile. It’s a vegetarian one-skillet meal that is easy to make, very healthy, and totally addicting.

Ingredients
  • 1 tbsp olive oil
  • 1/2 onion, peeled and diced
  • 1 clove garlic, minced
  • 1 bell pepper, seeded and chopped
  • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp mild chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of cayenne pepper, or more to taste (careful, it’s spicy!)
  • Pinch of sugar (optional, to taste – omit for low carb)
  • Salt and pepper, to taste
  • 6 eggs
  • 1/2 tbsp fresh chopped parsley (optional, for garnish)
  •  
Method
  • Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
  • Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
  • Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. 
  • At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne… it is extremely spicy!).
  • Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce.
  • Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
  • Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top– then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired.

The post Shakshuka appeared first on General Poultry Company - Kingdom of Bahrain.

]]> Spanish Breakfast Eggs https://www.gpc.bh/portfolio/spanish-breakfast-eggs/ Tue, 08 Oct 2019 03:47:47 +0000 Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.

The post Spanish Breakfast Eggs appeared first on General Poultry Company - Kingdom of Bahrain.

]]>

SPANISH BREAKFAST EGGS​

10 MINS | SERVES 4

Ingredients
  • 4-6 General Poultry Eggs
  • 2 tablespoons olive oil
  • 2 sliced chorizo sausages
  • 1 small red onion, thinly sliced
  • 1/2 green capsicum, finely sliced
  • 200 grams button mushrooms, sliced
  • 8 cherry tomatoes, halved
  • 1 tablespoon parsley, chopped
  • 1/3 teaspoon dried oregano
  • salt and black pepper
Method
  • Step 1.

    Heat 1 tbsp oil in a frying pan and sauté chorizo until browned on both sides.

  • Step 2.

    Remove to a plate using a slotted spoon.

  • Step 3.

    Add onion and capsicum and sauté until lightly browned, stirring often.

  • Step 4.

    Add tomatoes and mushrooms and cook until softened, about 2 minutes.

  • Step 5.

    Season to taste with salt and pepper, add the parsley and oregano and return the chorizo. Cook briefly and set aside, keeping warm.

  • Step 6.

    Heat remaining oil in another pan and fry eggs to preference.

  • Step 7.

    Serve the chorizo mixture onto warmed plates.

  • Step 8.

    Top each with 1-2 eggs and serve.

The post Spanish Breakfast Eggs appeared first on General Poultry Company - Kingdom of Bahrain.

]]>