I love eggs for breakfast. This is an Israeli breakfast dish with eggs poached in a tangy tomato sauce. Everyone loves Shakshuka at home. The name of this dish is very magical. Abracadabra. Shakshuka. Yehhhh… But people give me a blank look when I say Shakshuka. Shak what? What I love about this dish is that it can be put together in minutes and all it needs is some toasted bread to dunk in to. Here is the recipe. This recipe has been loosely inspired from Jerusalem born British Chef Yotam Ottolenghi
Heat extra virgin olive oil in a pan and add in the finely chopped garlic. Fry for 30 seconds in medium flame. Add in the finely chopped onions and the finely chopped green bell pepper. Fry for a couple of minutes until the onions are soft.
Add in the juiced tomatoes. I had a can of Italian crushed tomatoes that I used today for this recipe. Refer to my pasta sauce recipe for making peeled, de-seeded and juiced tomatoes at home. Add in the ground cumin powder, red chilli powder (or paprika) and the salt.
Let the sauce simmer for 5 minutes. Crack the eggs into the tomato mixture. Make a small dent in the sauce for each egg. Cover and simmer for approximately 12-15 minutes or until the eggs are no longer translucent. If you want the eggs runny, you can cook a little less. We like our eggs fully cooked at home. So cook the eggs as you like it. Finally, garnish with finely chopped parsley and remove from heat.
Serve with slices of toasted bread.
- 3 Eggs
- 2 Tablespoon Extra Virgin Olive Oil
- 3 Cloves Garlic, chopped fine
- 1 Red Onion, chopped fine
- 1 Green Bell Pepper, chopped fine
- 1 Cup (250 ml) Crushed Tomatoes
- 1 Teaspoon Ground Cumin Powder
- 1 Teaspoon Red Chilli Powder (or paprika)
- 1 Teaspoon Salt
- 1 Teaspoon Parsley, finely chopped
- Heat extra virgin olive oil in a pan and add in the finely chopped garlic. Fry for 30 seconds in medium flame. Add in the finely chopped onions and the finely chopped green bell pepper. Fry for a couple of minutes until the onions are soft.
- Add in the juiced tomatoes. Add in the ground cumin powder, red chilli powder (or paprika) and the salt.
- Let the sauce simmer for 5 minutes. Crack the eggs into the tomato mixture. Make a small dent in the sauce for each egg. Cover and simmer for approximately 12-15 minutes or until the eggs are no longer translucent. If you want the eggs runny, you can cook a little less. We like our eggs fully cooked at home. So cook the eggs as you like it. Finally, garnish with finely chopped parsley and remove from heat.
- Serve with slices of toasted bread.
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