Making Shakshuka

Recipes From Israel

I love shakshuka so much it made my favorite Israeli food post.  Not only does this breakfast dish satisfy any rib-sticking comfort food cravings, but its also healthy.  With each serving offering one to two servings of veggies, it's a great start to a happy and healthy day.  There is no one correct way to make shakshuka.  Even in Israel I would see on the same menu three or four variations.  While the primary ingredients (eggs, tomatoes, onions, and peppers) are always present, seasoning and other mix-ins would vary.  This is how I make shakshuka.

Happy breakfast with my hearty shakshuka.

Ingredients

1 white/yellow/sweet onion chopped

1 green bell pepper chopped

1 28 oz can diced tomatoes

2 tablespoons olive oil

4 eggs

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon granulated garlic

1/2 teaspoon hot sauce

1/4 teaspoon ground cinnamon

1/4 teaspoon ground paprika

a pinch each salt and pepper

fresh chopped or dried parsley

Instructions

In a deep skillet heat olive oil over medium heat.  Sauté onion and bell pepper until softened, about five minutes.  Mix in the tomatoes and all of the spices.  Continue to cook over medium heat for ten minutes, stirring occasionally.  

Drop the heat to medium low and make four divots in the stew.  The divots should be large enough to hold and egg, but not touch the bare pan or the eggs will burn.  Crack one egg into each of the divots and simmer uncovered for an additional ten minutes or until the eggs reach the desired doneness.  The eggs can be fully cooked or have a soft to runny yolk.  Sprinkle with the parsley and serve with bread (preferable pita).