My Most Favorite Shakshuka

Nov 2, 2020 | Breakfasts and smoothies, Quick and easy mains, Recipes

But seriously you gotta try this one. I know everyone has access to shakshuka at their nearest cafe. But I often find that they’re just not as good as they can be. It’s about development of flavors, the right spice blend, not using watery tomato sauce. There’s so many factors that go into making it right. I think I’ve figured out the perfect blend of everything. It took me a while to get here, but through these many lockdowns, I’ve done my fair share of testing. This one turns out on point every time. It’s turned me into a shakshuka snob and it’s turned a lot of my family and friends in to shakshuka snobs as well. No longer can we just go to our local cafe for a shakshuka. Now we make our own at home. And now we most definitely always enjoy.

Now that restaurants are only open for takeout here in Israel, thought it would be the perfect time to share this recipe. Because let’s be honest…bringing shakshuka home in a box is just not the same as freshly cooked shakshuka. Makes for a lovely breakfast or lunch with your spouse if the two of you are working from home these days. Honestly I even make it for dinner sometimes. Ok enough talk. Please try this one. I really think you’ll be hooked.

About Me

Hi! Thanks for stopping by! I’m Liat, a certified yoga instructor and dietician in training. My goal is to help you navigate healthy living here in Israel with recipes and tips that will show you just how doable healthy eating can be without sacrificing the dishes that you love! Happy navigating fellow fresh sabras xoxo

FS Shakshuka

Servings: two

Ingredients

Shakshuka:

1-2 tbsp olive oil
1 medium onion
2 garlic cloves minced
¼ cup peppers, cubed
½ cup tomatoes, cubed
1/2 chili pepper, sliced thinly (optional)
½ tsp chili powder
¾ tsp paprika
½ tsp cumin
½ tsp coarse salt
200 grams tomato paste
½ cup veggie broth or water
4-6 eggs

Atop the eggs:
Cracked black pepper
Sprinkle of coarse salt
Sprinkle of red chili flakes
Parsley for garnish

Optional add ins: crumbled goats cheese, feta cheese, eggplant or mushrooms. Also drizzle with some tahini!

Serve with fresh sourdough or bread of choice and a side of israeli salad for the real deal

Instructions

1. Preheat a big durable frying pan. Cast iron is preferable, but not a necessity. Add oil and add once heated add onions and garlic
2. Once onions begin to soften, add tomatoes, peppers and chili if using. At this point you can also add in any of the veggie add ins you have chosen. Allow to saute on medium heat till the veggies begin to brown slightly
3. Add all the spices, mixing well to fully coat the veggies
4. Add tomato paste and mix well. Then add the water and stir till a uniform and thick sauce has formed
5. Make 4-6 wells in the sauce and place the eggs in accordingly. I find it best to crack the eggs into a small dish first and then pour into the well for best placement and to ensure the yolks don't break
6. Top the eggs with the salt, pepper and red chili flakes, turn the flame to low and cover the top of your pan. Allow to cook until desired doneness
7. Top with parsley and tahini and serve with a side salad and your favorite bread

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