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!
Cooking time: approx. 20 min
You need: a skillet or frying pan
- 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
- Take a frying pan add the extra virgin olive oil in a pan.
- Turn the fire on to medium.
- Wait a few beats, and add in the finely chopped garlic.
- Cook for about 30 seconds.
- Add in the onion and the green bell pepper.
- Cook for about 2 minutes, until the onions are soft.
- Add the juiced tomatoes.
- Add the ground cumin powder, paprika or chilli flakes and salt.
- Simmer for about 5 minutes.
- When thicker, make a small dent in the sauce – a slot for each egg.
- Crack the eggs into the tomato-slots.
- Cover the pan and simmer for about 12 to 15 minutes or until the eggs are cooked. For runny eggs, cook a little less.
- 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.