Shakshuka. Originally from Tunisia, this dish is now especially popular in Israel. In fact, the first time I had ever even had this dish was at Dr. Shakshuka on my first trip to Israel about 7 years ago. I’ve been making it for breakfast now and again since then.
What is basically just eggs poached in a simmering tomato sauce can be as simple or complex as you want to make it. Sometimes after a long night I just toss a can of Ragu and crack some eggs on top. (That’s not Shakshuka by the way…it just looks like it).
Shakshuka is primarily vegetarian, but you can add meat if you want. I’ve had it before with some crumbled spiced lamb atop and it was delicious. For this recipe however, it will be simple and classic.
Shakshuka Ingredients:
- 3 Large Eggs
- 1/2 White Onion; chopped
- 1 Green Bell Pepper; Chopped
- 3 Tomatoes; chopped
- 100 ml Tomato Sauce
- 15 ml Tomato Paste
- 3 Garlic Cloves; minced
- 5 grams Smoked Paprika
- 5 grams Ground Cumin
- Salt and Pepper; to taste
- Olive Oil
Instructions:
1. In a skillet heat up the olive oil and begin sautéing the onion and bell pepper. When the onion is translucent add the minced garlic.
2. When the garlic gets fragrant, add the Tomatoes, Tomato Sauce, and Tomato Paste, as well as the Paprika, Cumin, and Salt and Pepper.
3. After 10 minutes, or until lightly simmering, make 3 indentations with the back of your spoon. Crack the eggs directly into the well.
4. Reduce the heat and cover the skillet. Let cook until the egg whites are set (or more if you want). Garnish with Basil or Mint or Parsley and serve hot with some delicious bread. Pictured above is one of my favorite breads, Classical Georgian Lavash (Pita) Bread. You can find the recipe here.
Shakshuka
Ingredients
- 3 Large Eggs
- 1/2 White Onion chopped
- 1 Bell Pepper chopped
- 3 Tomatoes chopped
- 100 ml Tomato Sauce
- 15 ml Tomato Paste
- 3 cloves garlic minced
- 5 grams Smoked Paprika
- 5 grams Ground Cumin
- Salt and Pepper to taste
- olive oil
Instructions
- In a skillet heat up the olive oil and begin sauteeing the onion and bell pepper. When the onion is translucent add the minced garlic.
- When the garlic gets fragrant, add the Tomatoes, Tomato Sauce, and Tomato Paste, as well as the Paprika, Cumin, and Salt and Pepper.
- After 10 minutes, or until lightly simmering, make 3 indentations with the back of your spoon. Crack the eggs directly into the well.
- Reduce the heat and cover the skillet. Let cook until the egg whites are set (or more if you want). Garnish with Basil or Mint or Parsley and serve hot with some delicious bread. Pictured above is one of my favorite breads, Classical Georgian Lavash (Pita) Bread. You can find the recipe here.
