Shakshuka
Shakshuka is a favorite in Israel and the Middle East for breakfast--it is eaten lunch or dinner as well! Like minestrone, stews or salads, there are many variations in the spices and ingredients depending on the cooks and regions. If you prep the sauce ahead of time, it is super-fast to make—a great brunch or late light evening meal. While this recipe is vegetarian, some add meat to make the dish heartier. (see suggestions below)
The specific origins of shakshuka are disputed. Some food historians believe the dish originated in Morocco, some think it spread to Spain and the Middle East from Ottoman Turkey, while others believe it originated in Yemen. Although the origins may be debated, the deliciousness cannot be!! A great dish all year round, and supernice nice in the summer, when lighter meals are the ticket to enjoying summer activities, indoor or out!
Foodie Lit
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Shakshuka
Serves 3
#breakfast #dairyfree/pareve #MiddleEastern #eggs #vegetarian
1 tablespoon olive oil
1/2 onion, peeled and diced
2 clove garlic, minced
1 bell pepper, color of choice, seeded and chopped,
1/2 teaspoon mild chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon turmeric
Pinch red pepper flakes, optional
1/2 teaspoon kosher salt
Ground pepper, to taste
2 cups ripe diced tomatoes, or 1 14-ounce can diced tomatoes
1 cup loosely packed greens, such as radish greens, kale, Swiss chard, or spinach, coarsely chopped
3 large eggs
3 sprigs fresh chopped parsley, garnish
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In a skillet, heat olive oil over medium high heat. Add onions and sauté, until soft, translucent and slightly caramelized.
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Add garlic, bell pepper, salt, pepper and spices. Cook for a minute, stirring constantly, to mix and release the spices’ fragrance.
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Add the fresh or canned tomatoes, breaking up any large pieces. Stir in greens.
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Cook for about 15 minutes or until sauce thickens a little. Fresh tomatoes may longer.
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Turn heat off. With the back of a spoon, make indentations for the eggs in the sauce. Crack an egg into a dish and then pour into each indentation. I do this in case the egg breaks, which one of mine did. That way you ensure that the egg is whole for the recipe.
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Turn heat back on so the sauce simmers gently. Cook about 10-15 minutes. Cover the egg whites with a bit of the sauce, being careful not to break the yolks.
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Simmer until the eggs are cooked to your liking and the vegetables are soft.
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Garnish with parsley, if desire, and serve with your favorite bread, pitah or rolls.
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Make in a single size pan and serve from pan. (see photo).
Note: Before you add the eggs, you can bring the sauce to room temperature, refrigerate or freeze. Prepping the sauce ahead of time makes this a very simple and fast meal.
Expandthetable suggestions
Mini pan serving: Make a personal size shakshuka pan to serve from.
More heat: 1/2 chili pepper, deseeded and minced or diced
Touch of sweetness: 1 tablespoon honey with 1 teaspoon apple cider vinegar
Add meat: add chopped beef or turkey after spices, stir to break up any big pieces of meat and then continue with recipe.
Add cheese: After adding eggs, carefully place chunks of feta or favorite cheese into the sauce, cover with a lid and continue with recipe.
Frozen veggies: If you use frozen spinach or other greens, be sure to drain thoroughly before adding to pan.
