Israeli Shakshuka
Yield 4
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Description
Nothing says "good morning" like this Shakshuka Recipe. Kosher, Pareve
Equipment
- Chef knife optional
Ingredients
- 1/4 cup (60 ml) olive oil
- 1 large yellow onion chopped
- 3-5 garlic cloves peeled and thinly sliced
- 1 red bell pepper seeded and cut into strips
- optional 2-3 jalapeños stemmed, seeded, and finely chopped
- 1 Teaspoon salt
- 1/2 Teaspoon ground black pepper
- 1 Tablespoon paprika
- Two 14-ounce (400g) cans of diced or crushed tomatoes
- 2 Tablespoons tomato paste
- 1 Tablespoon (10g) granulated sugar
- 4-6 large eggs at room temperature
Optional for garnish:
- fresh cilantro or parsley and crumbled Feta cheese.
Instructions
- In a wide skillet, heat the olive oil over medium-high heat. Add the chopped onions, garlic, bell pepper, and jalapeños, and cook for 5 minutes, until soft and fragrant.
- Season with salt, pepper, and paprika. Cook for at least 5 minutes until the veggies are tender.
- Add the canned tomatoes, tomato paste, and sugar, and bring them to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the tomatoes break down and the sauce thickens slightly for about 15 to 20 minutes.
- Taste the sauce and adjust the flavors; add salt and pepper if needed. If you find Shakshuka too acidic, add 1 to 2 teaspoons of sugar.
- Remove the skillet from the heat. Using a spoon, make 4 to 6 wells in the sauce. Carefully crack an egg into each well, then spoon a bit of the sauce over each egg white. Cook for 7 to 15 minutes until the eggs are cooked to your liking.
- Sprinkle with cilantro and Feta cheese. Serve hot with pita or bread.
Notes
The sauce: Get the sauce nice and thick. You need a thick tomato sauce, so don’t cut the cooking time short. Taste the sauce before adding the eggs, and adjust the flavors to your liking.
The eggs: To avoid egg shells in your dish, you can crack your eggs into a small bowl first and then pour them into the pan.
Adjust the timing depending on how you like your eggs. Traditionally, shakshuka is served with a poached egg with a runny yolk in the center. If you don’t like your egg yolks runny, simply cook the shakshuka longer. How long you cook your eggs depends on how you like them.