Shakshuka

Name: Shakshuka
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium yellow onion; 4 cloves garlic; 1/4 cup olive oil; 2 (28 oz) cans tomatoes (crushed preferred or you can use a stick blender to crush diced or whole canned tomatoes); 2 tablespoons sweet paprika (Moroccan if available); 1 teaspoon ground cumin; 1 teaspoon crushed red pepper (adjust to spice preference); to taste salt; 8-10 eggs; 1/4 cup chopped parsley to garnish

Nili Gold @cook_4923524

Shakshuka is basically eggs, poached in a spicy tomato sauce and there are as many recipes as there are cooks. Sauce can be prepared and stored ahead of time making it easy to cook and serve quickly. Serve with bread or pita and Israeli salads, dips and pickles for a fresh nutritious meal. Add some harissa for additional spice.

Nili Gold @cook_4923524

Saved

Ingredients

30 mins

4 servings

1medium yellow onion
4 clovesgarlic
1/4 cupolive oil
2 (28 oz) canstomatoes (crushed preferred or you can use a stick blender to crush diced or whole canned tomatoes)
2 tablespoonssweet paprika (Moroccan if available)
1 teaspoonground cumin
1 teaspooncrushed red pepper (adjust to spice preference)
to tastesalt
8-10eggs
1/4 cupchopped parsley to garnish

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Steps

30 mins

1

In a large skillet, sauté onions and garlic in olive oil on medium high until translucent and slightly browned.
2

Add crushed red pepper and ground cumin to the pan and sauté 10-15 minutes then add the tomatoes, paprika and salt. Turn down to simmer and cook 10 minutes. The sauce should thicken slightly. If using diced or whole canned tomatoes, use a stick blender to crush the sauce to a rustic but not chunky consistency. Taste and adjust salt and spice to your preference.
3

Crack egg directly into sauce and use a spoon to gently nestle them in so that they are almost covered by the sauce. Poach the eggs to desired doneness, about 5 minutes for medium whites and soft yolks. Gently shake the skillet and stir around eggs to help them cook evenly.
4

Garnish with chopped parsley and serve with bread or pita.