This recipe for Shakshuka is an adaptation from the cooking class I attended at the Abraham hostel in Tel Aviv. Are you wondering where shakshuka comes from? In Israel, the cooking course chef said that the dish comes from North African. However, after reading some internet articles I realised this is uncertain. In fact, there is a debate about whether it comes from Turkey, Yemen or North Africa. Perhaps, the origins remain uncertain because the ingredients are simple and could be used in more than one type of cuisine. Interestingly, shakshuka is normally a breakfast food in Israel.
Shakshuka is a dish with eggs poached in a spicy tomato and pepper stew. It is actually a very easy way to poach eggs as they cook slowly and remain soft in the middle. I like to eat the shakshuka with bread to soak up the sauce.
5 Tbsp of olive oil
2 medium onions, thinly sliced
2 large red peppers, de-seeded and thinly sliced
One (or more) green chili, thinly sliced
5 large cloves garlic, thinly sliced
1 1/2 Tbsp sweet paprika
2 tsp ground cumin
6 peeled tomatoes, chopped (poach for 1 min in boiling water then and move to ice water and remove skin)
salt and freshly ground black pepper to taste
1/2 c. chopped parsley
In a pan over high heat. Add the onion, red pepper, and chili. Next roast the veggies until they soften, turning occasionally. Then add oil, garlic and spices. Stir at least every 2 minutes. Finally, add the peeled tomato chunks.
Cook for about 12 minutes until there is a thick sauce in the pan. You may need to add some water if the mixture is too dry and not saucy. Add salt and pepper to taste.
When the sauce is thick and bubbling, create holes in the sauce and break the eggs into the holes. Reduce the heat to the low. Cook until the egg whites aren’t transparent and the yolks are still runny.
Sprinkle with parsley. Serve immediately with bread. I personally like to put the whole pan on the table as it looks impressive and keeps the food warm until people serve themselves.
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