Shakshuka is a popular Israeli dish. It contains eggs poached in a hearty tomato stew. It can be found on the menu of many restaurants in Israel, especially cafes, but many families also love making this dish at home.
Eggs are usually one of the simplest, protein rich dishes to make, but shakshuka offers endless variations of flavor and texture compared to many egg dishes. Here is a classic shakshuka recipe that is a good place to start. Try making it a few times and then, once you've mastered the basics, you can move on to more experimental versions of this Israeli favorite.
Ingredients
🛒 20 Ounce (600 gr) can crused peeled tomatoes
🛒 1 medium onion, diced
🛒 2 red bell pepper, seeded and diced
🛒 4 garlic cloves, finely chopped
🛒 2 teaspoon paprika
🛒 1 teaspoon cumin
🛒 ¼ teaspoon chili powder
🛒 4 eggs
🛒 1 small bunch fresh parsley, chopped
🛒 2 tablespoons olive oil
🛒 salt and pepper, to taste
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Directions
1️⃣ Heat olive oil in a large sauté pan on medium heat. Add the onion and cook for 5 minutes or until the onion becomes translucent. Then add chopped bell pepper and cook for another few minutes
2️⃣ Add garlic and spices and cook an additional minute.
3️⃣ Pour the crushed tomatoes. Season with salt and pepper and bring the sauce to a simmer. Cover and simmer about 10 minutes
4️⃣ Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 3-5 minutes, or until the eggs are done to your liking.
5️⃣ Garnish with chopped parsley or cilantro.
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