Shakshuka is hearty and delicious and satisfying brunch dish.
Made by flavouring the simple tomato sauce with whatever you have in hand and poached eggs.
Basic Israeli Shakshuka Recipe:
Ready in 15 minutes
- Extra virgin olive oil
- 1 red bell pepper
- 1 white onion
- 2 garlic cloves
- 10 cherry tomatoes
- A handful of baby spinach leaves
- Chilli pepper
- 1 can of Italian chopped tomatoes
- 1-2 tbsp tomato paste
- Himalayan salt
- Black pepper
- Few leaves of parsley
- 3 eggs
- Start by heating 2 tbsp of olive oil in a large skillet (I use an iron cast frying-pan).
- Slice the red-bell pepper thinly, and add it first to the pan.
- The pepper needs to be soft and sweet, then after 1-2 minutes add both garlic and onion thinly chopped.
- Wait until the onion is golden.
- By now all the vegetables released their natural sugars, and this will make the shakshuka to be naturally sweet.
- Add the cherry tomatoes (cut to half) and then the spinach. Mix well and wait for another minute or two.
- Then add the canned chopped tomatoes and the chilli pepper according to your taste, season with salt and let the sauce boil.
- Add tomato paste and mix well, I add this to thicken more the sauce.
- Then add the eggs and cover. Cook the eggs for a couple of minutes, the longer the eggs will be cooked, the harder the yolks will be.
- Remove from the fire, sprinkle black pepper and serve with fresh parsley leaves and fresh warm bread.