Authentic home cooking from Spain, with US measurements. 
Shakshuka - Vegetable Stew with Spices and Egg
This dish originates from Israel and is truly delicious. It's very similar to what we know in Spain as pisto, but with some spices and herbs that make it very flavorful. Today, it was my turn to cook at the office, so this was the dish I made. We all loved it!
Shakshuka - Vegetable Stew with Spices and Egg
This dish originates from Israel and is truly delicious. It's very similar to what we know in Spain as pisto, but with some spices and herbs that make it very flavorful. Today, it was my turn to cook at the office, so this was the dish I made. We all loved it!
Open in Cookpad AppSteps
- 1
Heat a base of extra virgin olive oil in a pan, and when it reaches temperature, add the chopped garlic. Let it brown while you cut the rest of the vegetables into chunks. Let everything cook over medium heat for about 20 minutes until softened.
- 2
After the time has passed, add the spices. This will release more aroma and flavor into the mix. Stir and let it brown for a few seconds.
- 3
Add the tomatoes, cutting them a bit first to release all their juice. Also add the chopped parsley. Let it simmer on low heat until the liquid reduces, about 30 minutes.
- 4
After the time has passed, place the mixture on a baking tray or, as I did, a clay dish. Make wells for the eggs and add the egg whites first. Bake at about 400°F (200°C) for 10 minutes, then add the yolks on top and bake for another 5 minutes.
- 5
Remove and serve with crumbled feta cheese and chopped fresh cilantro. This was my additional touch to the recipe, but I must say it turned out great!
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