Shakshouka is a staple dish in Israel and essentially means “all mixed up.” It originates with northeast African cultures who immigrated to Israel. The affordable and hearty dish became a favorite and many variations exist. Heat levels vary and some versions add sausage. There is also a green shakshouka with spinach, Swiss chard, and cream. This savory dish of eggs cooked in flavorful tomato sauce makes a satisfying meal.
Recipe Servings: 3
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp olive oil
- 1 red onion, chopped
- 2 Anaheim peppers, deseeded and chopped
- 1 jalapeño or habanero pepper, deseeded and finely chopped
- 1 can (28 oz) diced tomatoes
- ½ cup vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 6–8 eggs
- 2 Tbsp chopped parsley
- ¼ cup crumbled feta cheese
Directions
- Heat oil over medium-high heat in a large frying pan or cast-iron skillet.
- Add onion and peppers and cook until softened and beginning to brown, about 7 minutes.
- Add tomatoes, vegetable broth, cumin, paprika, oregano, salt, and pepper. Simmer 20–22 minutes or until thickened.
- Crack eggs evenly over top of sauce, cover, and cook 6–8 minutes or until whites are set and yolks are thick but runny. For firmer yolks cook additional 1–2 minutes.
- Sprinkle with parsley and feta cheese.
- Serve with warm pita bread.
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