A cheap, flavorful, one pot wonder, Shakshuka is my new best friend breakfast food of choice. One of my favorite things to eat in Israel, eggs poached in a spicy tomato sauce are insanely easy to make these, with almost all of the ingredients already stocked in my kitchen.
Adapted from Smitten Kitchen
- 2 tablespoons olive oil
- 1 red pepper, cut into cubes
- 3 cloves garlic, sliced
- 2 tomatoes, cut into cubes
- 1 onion, chopped
- 2 jalapeños (or any spicy peppers)
- 1 can peeled tomatoes
- 3 tablespoons good tomato paste
- 1/2 cup water (this will depend how thick you want it, use your judgement)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt, to taste
- Ground black pepper, to taste
- 6 eggs
- 1/2 cup chopped parsley, for garnish
- crumbled feta (optional)
1. Heat oil in a pan (non stick or cast iron) and add chilis and onions until soft but not burned. Then add garlic, cumin, paprika and stir around for a few more minutes.
2. Add tomatoes, canned tomatoes and tomato paste and stir, making sure to smash the canned tomatoes with a spoon. Add water, reduce the heat to low, and simmer until it thickens (about 15 minutes). Season the sauce with salt.
3. Crack eggs over sauce so the eggs are distributed across the surface. Cover the pan and cook until the yolks are mostly set, about 7 minutes. Then, with a spoon, baste the whites of the eggs with the tomato sauce, but don’t cover the yolk or it might burst.
4. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.