Shakshuka with Crusty bread
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.
  • CourseMain Course
  • CuisineMiddle Eastern
Servings Prep Time
4People 10Minutes
Cook Time
20Minutes
Servings Prep Time
4People 10Minutes
Cook Time
20Minutes
Ingredients
  • 1/4Cup Extra virgin olive oil
  • 1 Oniondiced
  • 1 Green Pepperdiced small
  • 1 Red Pepperdiced small
  • 2Cloves Garlicminced
  • 2TBS Paprika
  • 1tsp Cumin
  • 1tsp Coriander
  • salt and pepper to taste
  • 8Cups Tomato puree, canned(or fresh tomatoes pureed when in season)
  • 1TBS Sugar
  • 6 -8 Eggs
Instructions
  1. Heat the oil in a large sautee pan with high sides, over medium heat. If you have a paella style pan that is best.
  2. Add onion, peppers and garlic and cook until softened, but not brown.
  3. Add spices and stir to cover vegetables and until fragrant, about one minute.
  4. Raise the heat to medium high and add tomato puree and sugar. Cook until reduced and thickened, about 15 minutes.
  5. Crack each egg into the sauce, giving each one enough space to be scooped out individually with some surrounding sauce.
  6. Cook until the egg whites are set and the yolks are still runny (unless you specifically like them hard boiled).
  7. Scoop out, for each person, a portion of the sauce with an egg.
  8. Serve with crusty bread to soak up the sauce and egg.