How to Make Israeli Shakshuka - Aish.com (2024)

• 1/4 cup 60 mL olive oil
• 1 large yellow onion peeled and chopped
• 3 to 5 garlic cloves peeled and thinly sliced
• 1 red bell pepper seeded and cut into strips
• 2 to 3 jalapeños stemmed, seeded, and finely chopped
• 1 teaspoon salt or more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon paprika
• 2 tablespoons tomato paste
• Two 14-ounce 400 grams cans of diced or crushed tomatoes
• 1 tablespoon sugar
• 4 to 6 eggs at room temperature
• Optional for garnish: Fresh cilantro or parsley and crumbled Feta cheese.

Nutrition Facts

Israeli Shakshuka

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

• In a wide skillet, heat the olive oil over medium-high heat. Add the chopped onion, garlic, bell pepper, and jalapeños, and cook for 5 minutes, until soft and fragrant.

• Season with salt, pepper, and paprika. Cook for at least 5 minutes until the veggies are tender.

• Add the tomato paste, canned tomatoes, and sugar, and bring them to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the tomatoes break down and the sauce thickens slightly for about 15 to 20 minutes.

• Taste the sauce and adjust the flavors; add salt and pepper if needed. If you find Shakshuka too acidic add 1 to 2 teaspoons of sugar.

• Remove the skillet from the heat. Using a spoon, make 4 to 6 wells in the sauce. Carefully crack an egg into each well, then spoon a bit of the sauce over each egg white. Cook for 7 to 15 minutes until the eggs are cooked to your liking.

• Sprinkle with cilantro and Feta cheese. Serve hot with pita or bread.

Variations:

Tomatoes: Fresh ripened tomatoes, cherry tomatoes, canned whole peeled tomatoes, canned fire-roasted tomatoes.

Bell peppers: Green, yellow, orange.

Other vegetables that make great additions: Mushrooms, spinach, carrots, zucchini, and eggplant.

Spices: Ground cumin, smoked paprika, ground coriander.

For heat: Harissa paste, cayenne pepper, chili flakes.

For garnish: Shredded mozzarella cheese, crumbled goat cheese.

• Current
• History
• Food
• Human Interest
• Holidays

close