Shakshuka with Crusty bread
Prep Time Minutes 10
Cook Time 20 Minutes
|Prep Time Minutes 10||Cook Time 20 Minutes||Passive Time||Servings People|
Shakshuka is traditionally served as a breakfast meal in Israel - but I think this is a meal that needs to take center stage at dinner. In this one pan meal, tomatoes, onions, peppers and spices slowly simmer to make a delicious sauce into which you add eggs, cooked to your liking – hard or soft yolk. Serve this with crusty bread for dipping.
- 1/4 Cup Extra virgin olive oil
- 1 Onion diced
- 1 Green Pepper diced small
- 1 Red Pepper diced small
- 2 Cloves Garlic minced
- 2 TBS Paprika
- 1 tsp Cumin
- 1 tsp Coriander
- salt and pepper to taste
- 8 Cups Tomato puree, canned (or fresh tomatoes pureed when in season)
- 1 TBS Sugar
- 6 -8 Eggs
- Heat the oil in a large sautee pan with high sides, over medium heat. If you have a paella style pan that is best.
- Add onion, peppers and garlic and cook until softened, but not brown.
- Add spices and stir to cover vegetables and until fragrant, about one minute.
- Raise the heat to medium high and add tomato puree and sugar. Cook until reduced and thickened, about 15 minutes.
- Crack each egg into the sauce, giving each one enough space to be scooped out individually with some surrounding sauce.
- Cook until the egg whites are set and the yolks are still runny (unless you specifically like them hard boiled).
- Scoop out, for each person, a portion of the sauce with an egg.
- Serve with crusty bread to soak up the sauce and egg.