Shakshuka is the quintessential Israeli breakfast. Although it originated in Tunisia and is popular throughout the Middle East, it is something you can find in any breakfast menu in Israel, and almost everyone has their favorite version they make at home.
Shakshuka is a dish of poached eggs in a spicy sauce of tomatoes and peppers. This recipe is for a classic shakshuka, but you can easily elevate it with additions such as eggplant (i like to cube and roast mine, then add to the sauce before the eggs), feta, and Merguez (a spicy North-African sausage)
There are several things to keep in mind when making shakshuka:
1. You can use fresh or canned tomatoes. Fresh is best, but both will work well.
2. Red bell pepper is a great addition, but some recipes leave it out. You can also use Harissa instead.
3. Do not overcook the eggs. I like my yolks runny. If you prefer them cooked through, cook them until the egg has coagulated and leave covered for a 2-3 minutes longer.
4. You can make the sauce in advance, heat it up and add the eggs right before serving.
4. Serve it with bread, or better yet, with challah. You can find a GF recipe here
Ingredients:
1 small onion, minced
1/2 red bell pepper, minced
1/2 jalapeño, thinly sliced
4 ripe tomatoes, minced
2 tablespoons olive oil
2 tablespoons tomato paste
1 1/2 teaspoons paprika
1/2 teaspoon cumin
4-6 eggs
Salt & pepper
Fresh parsley
Preparation:
1. In a hot skillet, sauté the onions in the olive oil 1-2 minutes until translucent and slightly browned and add the bell pepper, jalapeño and garlic. Continue to sauté another 3-4 minutes in medium heat.
2. Add the tomatoes and tomato paste and stir until well combined. Add the paprika and cumin. Season generously with salt and pepper, reduce the heat to low, cover the skillet and let simmer about 15 minutes, occasionally stirring the sauce. Taste and add more salt as needed.
3. With a spoon, create a well in the sauce and break in a whole egg. Continue adding the rest of the eggs. Do not stir. Cover and let the eggs cook about 5 minutes.
4. The eggs are done when the top of the egg is just starting to turn opaque.
5. Garnish with fresh parsley and serve immediately.
