Shakshuka (Israel)

Name: Shakshuka (Israel)
Total time: 2100 s
Yield: 4-5 people
Cuisine: Kenyan
Ingredients: 2 tbsp olive oil; 1 large onion, finely chopped; 1 red bell pepper, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 2 cans (400 g) each) crushed tomatoes; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp paprika (smoked if available); 1/2 tsp chili flakes (optional); Salt and black pepper to taste; 6 –8 large eggs; 1/4 cup fresh parsley or coriander, chopped; 100 g feta cheese, crumbled (optional); Bread, for serving

Eva Saida @EvaButterfly

World

A hearty and flavorful dish of eggs gently poached in a spiced tomato and pepper sauce, perfect for breakfast, lunch, or dinner

Eva Saida @EvaButterfly

World

A hearty and flavorful dish of eggs gently poached in a spiced tomato and pepper sauce, perfect for breakfast, lunch, or dinner

Saved

Ingredients

Prep 10 mins / Cook 25 mins

4-5 people

2 tbspolive oil
1large onion, finely chopped
1red bell pepper, diced
1green bell pepper, diced
4 clovesgarlic, minced
2 cans (400 g)each) crushed tomatoes
2 tbsptomato paste
1 tspground cumin
1 tsppaprika (smoked if available)
1/2 tspchili flakes (optional)
Salt and black pepper to taste
6–8 large eggs
1/4 cupfresh parsley or coriander, chopped
100 gfeta cheese, crumbled (optional)
Bread, for serving

Saved

Steps

Prep 10 mins / Cook 25 mins

1

Heat olive oil in a large pan over medium heat, then sauté the onion until soft and translucent.
2

Add the bell peppers and cook until slightly softened, then stir in the garlic and cook for 1 minute.
3

Add crushed tomatoes, tomato paste, cumin, paprika, chili flakes, salt, and pepper; stir well and simmer for 10–15 minutes until slightly thickened.
4

Make small wells in the sauce and crack the eggs into each well.
5

Cover the pan and cook until the egg whites are set but yolks remain slightly runny (or to your preference).
6

Sprinkle with fresh herbs and feta cheese if using, then serve hot with bread.