Shakshuka

Cuisine: Israeli
Region: Common

In Israel “Shakshuka” tends to mean “breakfast” but it can be had as a quick lunch too. Delicious, nutritious and fast to make Shakshuka is very much appreciated there, and elsewhere. Enjoy!

Serves: 3
Cooking time: approx. 20 min
You need: a skillet or frying pan

Ingredients

• 3 Eggs
• 2 Tbsp extra virgin olive oil
• 3 cloves garlic, chopped fine
• 1 red onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 cup (glass) crushed tomatoes
• 1 Tsp ground cumin powder
• 1 Tsp paprika or 1 pinch of chilli flakes
• 1 Tsp sea salt
• 1 Tsp parsley, finely chopped
• 1 Tsp mint, finely shopped

Instructions

1. Take a frying pan add the extra virgin olive oil in a pan.
2. Turn the fire on to medium.
3. Wait a few beats, and add in the finely chopped garlic.
4. Cook for about 30 seconds.
5. Add in the onion and the green bell pepper.
6. Cook for about 2 minutes, until the onions are soft.
7. Add the juiced tomatoes.
8. Add the ground cumin powder, paprika or chilli flakes and salt.
9. Simmer for about 5 minutes.
10. When thicker, make a small dent in the sauce – a slot for each egg.
11. Crack the eggs into the tomato-slots.
12. Cover the pan and simmer for about 12 to 15 minutes or until the eggs are cooked. For runny eggs, cook a little less.
13. Turn off the fire, garnish with parsley and mint and serve with bread, toasted or otherwise.

Notes Shakshuka – Israeli Eggs in Tomato Sauce

• This is the type of thing where you can experiment with spices and herbs.
• You can scale the recipe up – no problem with that.
• If you’re using canned tomatoes please make sure that the only preservative is ascorbic acid.
• Enjoy!