Shakshuka
Shakshuka has been in Mediterranean cuisine for centuries. It is eaten all over the Middle East, and is especially loved In Israel. I believe it could be the national dish of Israel! Shakshuka is a dish of poached eggs in a fragrant, spicy sauce of tomatoes, peppers, onions and garlic, and commonly spiced with cumin, paprika, and cayenne pepper. I have added in cardamom and coriander because I like them. You can Make It Your Own, and leave out any spice you don’t like, or add in a new one that you do like!
Some versions add in lamb or beef and some add feta cheese. You can add in anything you like, chick peas would boost the protein content and keep it vegetarian if you like. Add some toasted thickly sliced bread or pita to sop up the juices.
This is usually eaten for breakfast, but would make a nice light supper for a quick week night meal.
Shakshuka
Ingredients
- 3 tbsp Extra virgin olive oil
- 1 Large onion, halved and thinly sliced
- 1 Red bell pepper, seeded and thinly sliced
- 3 Cloves garlic, thinly sliced
- 1 tsp Cardamom
- 1/2 tsp Coriander
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- Good pinch crushed red pepper flakes, or Sriracha sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 28-ounce can whole plum tomatoes with juices, hand-crushed or coarsely chopped
- 3 tbsp Fresh flat-leaf parsley, chopped, more for garnish
- 6 to 8 Large eggs
Instructions
- Add the olive oil to a large skillet over medium-low heat, followed by the onions, peppers and garlic. Cook, stirring gently from time to time, until soft, about 20 minutes. Stir in the spices, salt and pepper. Stir in the tomatoes and chopped parsley, reserving a handful for garnish, and let the mixture simmer about 5 minutes.
- Using the back of a spoon, create a crater in the tomato mixture and gently crack an egg into the crater; repeat with the remaining 5 to 7 eggs. Continue cooking on the stovetop until the whites are set but the yolks are still runny, 4 to 6 minutes.
- If you prefer, transfer the skillet to the oven heated to 375F for 5 minutes until the whites are set and the yolks are still runny. Garnish with reserved parsley.