Shakshuka: A Healthy and Tasty Israeli Breakfast Recipe

eggs with tomato sauce

Shakshuka is a beloved Israeli breakfast recipe that has gained popularity worldwide. This delicious dish is a savoury one-pan vegetarian option that originated in North Africa. It consists of poached eggs in a flavorful tomato sauce spiced with warming herbs and spices like paprika and cumin. 

Shakshuka is a common choice for breakfast or brunch worldwide. What’s great about this recipe is its versatility – you can customize it to your taste preferences, adding as much or as little heat as you like. With its ease of preparation and tasty flavours, shakshuka is sure to become a favourite in your household.

In this article, we’ll guide you through making a delicious shakshuka that can be enjoyed at any time of the day.

How to Make Shakshuka?

This Shakshuka recipe is a delicious and easy meal that can be enjoyed for breakfast, brunch, or dinner. Simply spice up a basic tomato sauce with any ingredients you have on hand and add a few eggs.

Delicious Israeli Shakshuka Recipe

Israeli Shakshuka Recipe with Basil

Ingredients

2 tbsp extra virgin olive oil
1 red bell pepper, thinly sliced
1 white onion, thinly chopped
2 garlic cloves, minced
10 cherry tomatoes, halved
a handful of baby spinach leaves
chilli pepper, to taste
1 can of Italian chopped tomatoes or 3-4 juicy large vine tomatoes
1-2 tbsp tomato paste
Himalayan salt, to taste
black pepper, to taste
a few leaves of parsley/basil, chopped
3 eggs

How to make the Israeli Shakshuka Recipe?

  1. Heat 2 tbsp of olive oil in a large skillet (preferably a cast iron skillet).
  2. Add the red bell pepper to the pan and cook until soft and sweet, about 1 minute.
  3. Add the garlic and onion and cook until the onion is golden about 3-4 minutes.
  4. Add the cherry tomatoes and spinach and cook for another minute or two.
  5. Stir in the canned chopped tomatoes (or fresh tomatoes), chilli pepper, and salt, and bring to a boil.
  6. Add the tomato paste and mix well, stirring to thicken the sauce.
  7. Crack the eggs into the skillet and cover.
  8. Cook until the eggs are cooked through, about 8-10 minutes.
  9. Sprinkle with parsley and serve. Enjoy!

Notes:

  • Feel free to adjust the amount of chilli pepper in the recipe according to your desired level of spiciness.
  • For the canned tomatoes, look for ones that have no added salt or sugar.
  • You can substitute spinach with kale or any other leafy greens you prefer.
  • If you don’t have a cast iron skillet, any large deep skillet or frying pan will do.
  • Serve with some crusty bread or pita for dipping into the sauce.

Give it a try, and don’t forget to tag @pazbynature on IG with your creations!

In just a few simple steps, this Israeli Shakshuka recipe creates a flavorful and satisfying meal perfect for any time of day. 




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