An descriptive alt text

Israeli Shakshuka

—

by

byterecipes
in , , , , ,

Shakshuka is a popular Middle Eastern and North African dish that has become a beloved staple in Israeli cuisine. It consists of poached eggs in a hearty, spiced tomato and pepper sauce, often spiced with cumin, paprika, and cayenne. The dish is typically served right from the skillet in which it’s cooked, making for a rustic and comforting meal. It’s usually enjoyed for breakfast or brunch but can be served at any mealtime, often accompanied by crusty bread or pita to mop up the delicious sauce.

Ingredients

  • 1 large onion, diced
  • 2 bell peppers (red and green), seeded and diced
  • 4 cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 (28-ounce) can of whole plum tomatoes with juice
  • Salt and pepper, to taste
  • 6 large eggs
  • 1/2 cup feta cheese, crumbled (optional)
  • 2 tablespoons fresh parsley, chopped
  • Olive oil

Appliances and Special Utensils

Recipe

  1. Prepare the Vegetables:

    • Heat a large skillet over medium heat and add enough olive oil to coat the bottom.
    • Add the diced onions and bell peppers to the skillet. Sauté for about 5 minutes until the vegetables are soft.
    • Add the minced garlic, paprika, cumin, and cayenne pepper, and cook for another 2 minutes until fragrant.
  2. Make the Sauce:

    • Pour the tomatoes and their juices into the skillet. Use your spoon or spatula to break down the tomatoes into smaller pieces.
    • Season with salt and pepper, then let the mixture simmer for about 10-15 minutes until it thickens slightly.
  3. Poach the Eggs:

    • Create small wells in the sauce with your spoon. Crack each egg into a separate small bowl, then gently pour into a well in the sauce. Repeat with the remaining eggs, spacing them evenly over the sauce.
    • Cover the skillet with a lid or aluminum foil and cook on low heat for about 10 minutes, or until the eggs are just set.
  4. Add Final Touches:

    • Sprinkle crumbled feta cheese (if using) and chopped parsley over the top of the shakshuka.
    • Drizzle with a little more olive oil if desired.
  5. Serving:
    • Serve hot directly from the skillet. Provide plenty of crusty bread or warm pita for dipping into the sauce and egg yolks.

Enjoy your delicious and authentic Israeli Shakshuka, perfect for a comforting meal at any time of the day!