Shakshuka - Eggs in Tomato Sauce
Calories: 10
Adjust Servings Here: 2 Servings
Description
Shakshuka is an Israeli breakfast dish, made by simmering eggs in a sauce of tomatoes and peppers. It is one of the most common ways to serve eggs in Israel. Try it for breakfast or brunch or other times of the day.
Ingredients
Shakshuka with canned tomatoes
- 1 large (164 g) Red peppers (roasted - optional) and chopped finely
- 2 tbsp Olive oil
- 1 large Garlic clove minced
- 1 medium Onion chopped finely
- 28 oz (800 g) 1 can of red tomatoes whole or crushed
- 1 tsp Sweet paprika
- ½ tsp Hot paprika or Cayenne (optional)
- 1 tsp Cumin powder
- ½ cup Parsley or cilantro chopped finely
- ½ tsp Kosher salt
- ¼ tsp Black pepper
- 6 large Eggs
- 4 oz (113 g) Goat or Feta cheese (I used goat cheese)
Shakshuka with fresh tomatoes
- 4 large (800 g) Ripe red tomatoes instead of canned tomatoes chopped finely
Instructions
Shakshuka with canned tomatoes
- Red Pepper - Roast the red pepper on an open flame, turning with a tong until the skin is charred. Wash under running water, then deseed and chop finely.1 large Red peppers
- Saute - In a large skillet, add olive oil, garlic, onions, and chopped red peppers over medium heat. Saute for a minute until the onions are translucent.2 tbsp Olive oil, 1 large Garlic clove, 1 medium Onion, ½ cup Parsley
- Tomatoes - Add the canned tomatoes. Use a potato masher and mash the tomatoes and veggies.28 oz 1 can of red tomatoes
- Spices- Next, add the spices and stir well to combine. Season with salt and pepper. Cover the pan and simmer for 10 minutes.1 tsp Sweet paprika, ½ tsp Hot paprika or Cayenne , 1 tsp Cumin powder, 1/2 tsp Kosher salt , 1/4 tsp Black pepper
- Eggs - Use the back of your wooden spoon to move the tomato sauce creating a gap and drop an egg. Do the same with all the 6 eggs (see video). Season with salt and pepper.6 large Eggs
- Simmer - Cover the pan and let simmer on low for about 5 to 8 minutes or until the eggs are cooked to desired consistency.
- Garnish - When the eggs are done to the desired doneness, remove them from the heat and top with crumbled goat or feta cheese and chopped parsley or cilantro.4 oz Goat or Feta cheese
- Serve - Serve immediately with warm pita bread and cucumber salad.
Shakshuka with fresh tomatoes
- Red Pepper - Roast the red pepper on an open flame, turning with a tong until the skin is charred. Wash under running water, then deseed and chop finely.
- Skin tomatoes - Mark an X with a knife on the bottom of the tomatoes and put them in hot water for 3 to 5 minutes. Take them out with a slotted spoon and put them in cold water. Drain and cool the tomatoes until barely warm. Peel the skin with the edge of your knife. Place the seeds in a colander so you can gather all the juices. Chop the tomatoes finely. Set aside.4 large Ripe red tomatoes instead of canned tomatoes
- Saute - In a large skillet, over medium heat, add the olive oil, garlic, onions, and chopped red peppers. Saute for a minute until the onions are translucent.
- Tomatoes - Add the chopped tomatoes. Use a potato masher and mash the tomatoes and veggies.
- Spices- Next, add the spices and stir well to combine. Season with salt and pepper. Simmer for 10 to 15 minutes uncovered.
- Eggs - Use the back of your wooden spoon to move the tomato sauce, creating a gap, and drop an egg. Do the same with all six eggs (see video). Season with salt and pepper.
- Simmer - Cover the pan and let simmer on low for about 5 to 8 minutes or until the eggs are cooked to desired consistency.
- Garnish - When the eggs are done to the desired doneness, remove them from the heat and top with crumbled goat or feta cheese and chopped parsley or cilantro.
- Serve - Serve immediately with warm pita bread and a cucumber salad.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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