Shakshuka is a flavorful mixture of red pepper, tomato, and spices topped with eggs. Try this Israeli favorite for breakfast or even as a vegetarian dinner!
One of the places on the top of my travel list is Israel. And it comes as no surprise since every year at this time my family and I speak the phrase at the end of our passover seder, “לשנה הבאה בירושלים”, (Next year in Jerusalem). One day I will go and learn about the culture and history of Israel but until then I’ll eat some of Israel’s famous foods.
Israel’s local dishes are influenced by middle eastern flavors and cultural influences. Grab a falafel from the street stand, break the challah over the shabbat table, and of course, eat a giant plate of Shakshuka.
The dish Shakshuka is found throughout the region with variations in Libyan, Egyptian, Tunisian, Algerian cuisines. However, What makes this shakshuka special is the bread (or lack of) it is served with.
During the spring festival of Passover (Nasin 15-22), the Torah instructs to eat
unleavened bread throughout the festival to represent the unleavened bread the Hebrews took with them while leaving Egypt. This unleavened bread, Matzah, makes a great vessel to scoop up the shakshuka sauce. You can grab some matzah here.
On all other days grab a hunk of crusty bread to soak up the tomato and pepper sauce. You’ll thank me later!
Check out the recipe
A mixture of red pepper, tomato, and spices topped with a poached egg. A favorite from Israel.
- 1/4 cup olive oil
- 1 onion diced
- 1 red bell pepper diced
- 1 tsp salt
- 6 cloves garlic minced
- 1 tsp cumin
- 1 tsp paprika
- 1 28 oz can diced tomatoes
- 6 eggs
- 3 oz feta
- 1/4 cup parsley chopped
- Matzah to serve
Heat a large frying pan over medium heat, add olive oil and heat until shimmering. Add onion, garlic and pepper and cook until soft, about 5 minutes. Add salt, cumin and paprika and cook another 2 minutes. Add entire can of chopped tomatoes and bring to a simmer. Let simmer 5 minutes.
Make indents into the sauce (5 on the outside and one in the middle) and crack 6 eggs into the indents. reduce heat to medium-low and cover until eggs are fully cooked through, about 15 minutes. Cook less if you want a runny egg.
Take off heat and top with feta and parsley. Serve with Matzoh.
You can also serve with crusty bread.
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