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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 =)
Dinner tonight! YUMMM!! Thanks Kumquat!
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.
Just not our cup of tea, I guess. Too acid for our tummies and I didn't cut back on the cayenne enough for my palette. I took Elmotoo's suggestion and turned up the heat so the sauce thickened in only 20-30 minutes. Great suggestion to put the eggs under the broiler, Kumquat. It finished them off perfectly in no time.
This shakshuka was fabulous. My friend who is a native Israeli thought it was excellent and authentic. It's the only recipe I use now!
This was sensational!! I didn't add the jalapenos, but the cayenne took care of the heat. It was very easy to make. My husband loved it, and so did I. I put some aside before adding the eggs, and we used it as a side dish the next day. It worked! This will become a regular for us. Thanks for sharing this great recipe.
Great stuff!!! And if you cook it on high, the liquid reduces in about 20 mins vs. 1 hour. ;) An excellent brunch dish. I did reserve 1c of the juice from the cans of tomatoes instead of opening another can of tomato juice. Oh, if you put a lid on the pot after adding the eggs, they cook quickly! This JUST fit in my 12" cast iron skillet. Thanks, Kumquat!