Shakshuka is a humble tomato, eggs and veggie stew, a staple in Israeli cuisine and each family has their own version. It easy, tasty and even healthy and you can whip it up from things you probably have at home. For me it is just the taste of home. Dress down using just onion, tomatoes and eggs or if you want something more substantial you can add sausages (Merguez will work well). Make sure you have good bread to eat with and clean the skillet. My special twist is mixing the whites into the veggie mix while keeping the yolks whole, that's my dad way. Great for brunch as well. —Cordelia
1/2 big onion, diced
1-1 1/2 bell pepper, diced
1-2 Jalapeño pepper, diced small (depends on spicy you like your like)
4 cloves of garlic, minced
1 1/2 tablespoons ground cumin
1 tablespoon of paprika
1 teaspoon of sugar
2 tablespoons of tomato paste
1 can of diced tomatoes (14.5 ounce can)
1-2 tablespoons of parsley, chopped
1.5 teaspoons of salt
2-3 tablespoons of olive oil
In This Recipe
Add the oil to a 10 inch skillet which has a lead. On medium high heat saute the onion for 4-5 minutes until transparent and starting to brown.
Add the bell peppers and saute for another 5 minutes or so until soft.
Add the garlic and mix for few seconds. Add the tomato paste, cumin, paprika, sugar, salt and pepper. Mix and saute for a little to caramelize the paste a bit.
Add the parsley and diced tomatoes. Mix and cook on a medium-low heat for few minutes to evaporate some of the liquids and for the flavors to mix. Taste for salt (needs to be a bit on the salty side since you'll add the eggs next).
Make a little indentation in the mixture for each egg and carefully break each of them into the holes keeping the yolks whole. You can cook it like that or mix gently the whites into the veggie mixture around the yolks without breaking them. Cook for 5-7 minutes and then cover the skillet partially and cook for another 5-7 minutes until the whites are cooked and the yolks still partially runny.