Next up in the Taste of Israel tour of the old city of Yafo was a stop at Dr Shakshuka for some Shakshuka. Shakshouka is a dish where eggs are poached in a tomato and pepper sauce and served along with bread making for a pretty tasty meal. I had actually made shakshuka before but this was the perfect opportunity to update the photos for my recipe. Of course there are pretty much as many different recipes for shaksuka as there are people that make it and I like to keep mine nice and simple with tomatoes and peppers along with a touch of cumin and paprika.
Other than that all you really need is some crusty bread for scooping it up and you are all set! I like my eggs sunny side up with runny yolks so I only cook the eggs briefly after adding them, pulling the whites away so that they cook in the sauce, but you can cook them to your desired level of done-ness and you can place a lid on the pan so that the tops of the eggs cook.
I like to top shakshuka off with parsley and crumbled feta.
Good to the last drop!
Eggs poached in a tasty tomato and pepper sauce served with crusty bread that is perfect for breakfast lunch or dinner!
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red pepper, diced (optional)
- 1 jalapeno, finely diced (or other chili pepper, optional)
- 2 cloves garlic, chopped
- 1/2 teaspoon cumin (optional)
- 1 tablespoon paprika
- 1 (28 ounce) can whole tomatoes, crushed with your hands
- 1 tablespoon tomato paste
- salt, pepper and cayenne to taste
- 6 eggs
- 2 tablespoons parsley, chopped (optional)
- Heat the oil in a pan over medium heat, add the onions and peppers and cook until tender, about 5-7 minutes.
- Add the garlic, cumin and paprika and cook, stirring, until fragrant, about a minute.
- Add the tomatoes and tomato paste, season with salt, pepper and cayenne to taste, bring to a boil, reduce the heat and simmer until the sauce starts to thicken, about 10-15 minutes.
- Make ‘wells’ in the tomato mixture, place the eggs in them and let them cook until the desired level of done-ness. (I like my eggs ‘sunny side up’ with runny yolks so I let them cook for about 3-5 minutes but if you want the eggs to be more well done you can cover the pan and cook them longer.)
- Serve garnished with parsley along with some crusty bread and enjoy!