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Shakshuka

Name: Shakshuka
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4
Cuisine: Israel
Ingredients: Can crused peeled tomatoes 20 ounce; Onion (medium) 1 Pcs.; Red bell pepper 2 Pcs.; Garlic 4 Cloves; Paprika 2 Tsp; Ground Cumin 1 Tsp; Chili powder 1/4 Tsp; Eggs 4 Pcs.; Israeli Olive oil 2 Tbsp; Chopped parsley; Dead sea Salt and pepper to taste

Shakshuka is a popular Israeli dish. It contains eggs poached in a hearty tomato stew. It can be found on the menu of many restaurants in Israel, especially cafes, but many families also love making this dish at home.

Eggs are usually one of the simplest, protein rich dishes to make, but shakshuka offers endless variations of flavor and texture compared to many egg dishes. Here is a classic shakshuka recipe that is a good place to start. Try making it a few times and then, once you’ve mastered the basics, you can move on to more experimental versions of this Israeli favorite.

serves:

Difficulty:

6 / 10

cook time:

30 min

Ingredients

Can crused peeled tomatoes 20 ounce

Onion (medium) 1 Pcs.

Red bell pepper 2 Pcs.

Garlic 4 Cloves

Paprika 2 Tsp

Ground Cumin 1 Tsp

Chili powder 1/4 Tsp

Eggs 4 Pcs.

Israeli Olive oil 2 Tbsp

Chopped parsley

Dead sea Salt and pepper to taste

Instructions

1 Step

Heat olive oil in a large sauté pan on medium heat. Add the onion and cook for 5 minutes or until the onion becomes translucent. Then add chopped bell pepper and cook for another few minutes

2 Step

Add garlic and spices and cook an additional minute.

3 Step

Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 3-5 minutes, or until the eggs are done to your liking.

4 Step

Garnish with chopped parsley or cilantro.

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