Shakshuka: Quintessential Israeli Breakfast Step-by-Step Recipe
"People in Israel usually eat it with a thick white bread — the idea is that you use the bread to mop up any remaining sauce. If you make it in a cast iron pan, some of the tomatoes caramelize a bit and you get these delicious burnt bits on the bottom of the pan, which you use the bread to absorb. It’s pretty amazing. Shakshuka dates back to the beginning of the 16th century and is still popular to this day. You’ll find it served in virtually every restaurant and home across Israel. To make this dish, eggs are poached in a sauce of tomatoes, olive oil, peppers, onion, garlic, and spiced with a shakshuka blend."
Serves4
Preparation Time10 min
Cooking Time30 min
Cooking MethodSkillet
Ingredients
- 2 tablespoon olive oil
- 1 chopped onion
- 2 seeded and chopped bell peppers
- 5 crushed garlic cloves
- 6 eggs
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In a large deep skillet, heat oil over medium high heat.
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Add the onion and bell pepper and cook for about 7 min or until softened and beginning to brown
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Add the garlic and cook until tender, 1-2 min. Now, stir in salt, paprika, and pepper, and let it cook for just 1 min.
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Add the tomatoes and shakshuka spice mix, mix everything together and leave to simmer on low heat for 10 -15 minutes (add water as necessary to keep the mixture and prevent it from burning).
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Crack eggs evenly on top of the sauce for 7-10 min or until whites are set and yolks are firm. Sprinkle with parsley and feta cheese.