Shakshuka is a beloved Israeli dish, popular for its simplicity, vibrant flavors, and versatility.
Shakshuka is a one-pan meal of eggs poached in a rich tomato sauce spiced with cumin, paprika, and often a hint of heat. Perfect for breakfast, lunch, or dinner, it is sure to become a favorite in your kitchen.
Ingredients:
- 1/4 cup olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional)
- 1 (28-ounce) can crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4-6 large eggs
- Chopped fresh parsley or cilantro for garnish
Instructions:
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
- Add the garlic, paprika, cumin, and cayenne pepper (if using), and cook for 1 minute more.
- Stir in the crushed tomatoes, salt, and black pepper. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
- Make small wells in the sauce and crack the eggs into them. Reduce heat to low, cover, and cook until the eggs are set to your liking, about 5-8 minutes.
- Garnish with chopped parsley or cilantro and serve warm with crusty bread for dipping.
Tips:
- Feel free to add other vegetables to the sauce, such as zucchini, eggplant, or spinach.
- For a richer flavor, try adding a tablespoon of harissa paste or a pinch of saffron to the sauce.
- If you don’t have canned tomatoes, you can use fresh tomatoes. Simply blanch, peel, and chop them before adding them to the skillet.
- Serve shakshuka with a dollop of labneh or yogurt for extra creaminess.
- Leftovers can be stored in the refrigerator for up to 3 days.
Enjoy this taste of Israel in your own home!
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