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    You are in: Home / Recipes / Shakshuka Recipe
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    Shakshuka

    Shakshuka. Photo by Elmotoo

    1/1 Photo of Shakshuka

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Kumquat the Cat's friend's Note:

    An Israeli dish served at Ori Apple, a hummus restaurant on St. Marks Place in Lower Manhattan. An "eat anytime" dish. From an article in the Wednesday food section of the New York Times.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
    2. 2
      Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
    3. 3
      Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
    4. 4
      Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
    5. 5
      Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
    6. 6
      Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs).
    7. 7
      Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.

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    Ratings & Reviews:

    • on November 16, 2008

      55

      This was really good and easy! My sister said it was better than the one her Israeli roommate makes =) I left out the jalapeno (didnt have one), but it was still nice and spicy...and i just used the reserved tomato juice from the canned tomatoes instead of opening a can of tomato juice. I let the sauce simmer away for almost 2 hours while i made everything else, and the flavors were just perfect (i didnt even change any of the seasonings or adjust them at all, which i ALWAYS do when following a recipe) Thank you so much! I've been craving this ever since my stay in tel aviv =)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2011

      55

      Dinner tonight! YUMMM!! Thanks Kumquat!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2009

      55

      This is the perfect shakshuka recipe. I added some crushed chili flakes (i love spicy food) and cumin to mine. Sensational, so warming on a cold day. Thanks for the recipe! P.s the tip for covering the pan with lid when adding the eggs definitely speeds up the process.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Shakshuka

    Serving Size: 1 (789 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 413.7
     
    Calories from Fat 93
    22%
    Total Fat 10.4 g
    16%
    Saturated Fat 2.3 g
    11%
    Cholesterol 186.0 mg
    62%
    Sodium 1168.5 mg
    48%
    Total Carbohydrate 65.8 g
    21%
    Dietary Fiber 10.3 g
    41%
    Sugars 21.7 g
    87%
    Protein 18.0 g
    36%

    The following items or measurements are not included:

    vegetable broth

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