Shakshuka (Israeli Egg Dish)
Breakfasts • European
Description
Shakshuka (Israeli Egg Dish)
Ingredients
- Olive Oil 1 tablespoon
- Onion 1 head
- Garlic 1 clove
- Orange Bell Peppers 1 piece
- Baking Tomatoes 1 can
- Passata Tomato Sauce 2 tablespoons
- Black Cumin (Cumin) 1 teaspoon
- Paprika 1 teaspoon
- Farm fresh eggs 5 pieces
- Chopped Sage Leaves 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Sugar to taste
Step-by-Step Guide
Step 1
Finely chop half of the onion. In a deep skillet, heat the olive oil over low heat. Add the onion and sauté until soft.
Step 2
Finely chop the garlic clove. Add it to the onion and stir. Cook until the mixture is semi-transparent.
Step 3
Dice the bell pepper into small cubes and add it to the onion. Sauté, stirring occasionally, for about 5 more minutes.
Step 4
Add the canned tomatoes and tomato paste to the skillet. Add sugar, salt, and spices (cumin, paprika, black pepper), mix well, and let it simmer on low heat for about five minutes to slightly reduce the liquid. After that, you can taste the sauce and check if you like it. Based on the tasting results, you can add more salt, paprika, chili pepper, or sugar.
Step 5
Now comes the moment of truth — crack the eggs into the shakshuka! You don't need to make indentations with a spoon — just crack the eggs, placing four around the edge of the skillet and one in the center. The yolks should remain intact.
Step 6
Cover the skillet with a lid and cook on low heat for about 10 minutes.
Step 7
Remove from heat, sprinkle with chopped parsley, and serve. It pairs excellently with warm bread.
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