Shakshouka-Traditional
photo by Bergy
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 2 onions, thinly sliced
- 4 garlic cloves (crushed or sliced finely)
- 1⁄4 cup olive oil or 1/4 cup other oil
- 1 green pepper (sliced or cubed)
- 1 red pepper (sliced or cubed)
- 200 g tomato paste (I also use a can of crushed tomatoes, or chop up soft ones found in the bottom of the fridge)
- 1 1⁄2 cups water
- 1 teaspoon salt
- 3⁄4 teaspoon black pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon coriander
- 1 fresh red chili pepper, seeded and finely chopped (use less if too spicy, or not at all)
- 6 eggs
- chopped fresh parsley
directions
- Heat oil in a heavy skillet. Add onion and cook 5 minutes or until soft-do not burn. Add peppers (and chilie if liked), cover and cook 8 minutes or until peppers are just tender.
- Add garlic,add tomato paste or other options or mixture of both, cover and cook 8-10 minutes or until vegetables are blended and sauce thickens. Season with herbs above,lower heat.
- Make an indentation in vegetables and carefully add an egg to each one. Cover and cook over low heat 5 minutes, basting occasionally with juices or until eggs have set.
- If you prefer the eggs “scrambled” you can mix with a fork before covering frying pan,, you can add some feta cheese and mix in too if you like. Sprinkle freshly chopped parsley when serving.
- Serve with fresh salad and crisp bread, or a Pitta.
- Bon appetite (in Hebrew we say “Bette avvon”).
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Reviews
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Excellent! We were looking to branch out on our "Middle Eastern" night and chose this dish. I didn't add any chili, but no complaints as my family isn't too fond of heat. I also used only one yellow bell pepper as it was all I had. Sprinkled with feta, served with dolmas, hummus, tzatziki, kalamata olives and quinoa. Thanks!
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This was really good. We made it with canned diced tomatoes instead of tomato paste and substituted a dash of cayenne for the chilli pepper (to make it more kid-friendly). It was a little heavy on the bell pepper for my taste, but otherwise very good. My husband absolutely loved it, too. Thanks for posting!
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5 star all the way and no question about it. True comfort food - I made it for Sunday brunch and kept saying MMM this is good all through my meal. Served on Toasted Potato Bread. Love the combination of Chili Cumin & Coriander, I didn't have any feta cheese but did add a couple of tbsp of cottage cheese - It cooked right into the sauce. Thanks for posting -
Tweaks
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This was really good. We made it with canned diced tomatoes instead of tomato paste and substituted a dash of cayenne for the chilli pepper (to make it more kid-friendly). It was a little heavy on the bell pepper for my taste, but otherwise very good. My husband absolutely loved it, too. Thanks for posting!
RECIPE SUBMITTED BY
I live in the northern part of Israel, on a hilltop village in the Galilee.
I love cooking and baking and of course reading recipes and books!
..passions-I have many, and never enough time...acting, singing, voluntary work,fitness classes,my kids,traveling and hiking,creating things.
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