In Israel shakshuka is often eaten for breakfast with side salad and bread, or pita bread. Below are two recipes and instructions on how to make it. Making shakshuka is fast, tasty, and kosher.
1 tbsp olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tbsp tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper (or more to taste– spicy!)
Pinch of sugar (optional, to taste)
Salt and pepper to taste
1/2 tbsp fresh chopped parsley (optional, for garnish)
2 onions finely chopped
15 crushed garlic cloves
1 large red pepper
Hot pepper chopped thin and small (optional)
5 Tomatoes or a can of crushed tomatoes (800 gr)
2 tsp. tomato paste
Pinch of salt, black pepper, and Hawaj
- In a large pan fry the onions and garlic.
- Add pepper and tomatoes, fry for 5-10 minutes.
- Add tomato paste, pinch of salt, black pepper and Hawaj
- Cook for about 30 minutes on low heat.
- Create 6-7 holes in the mixture and in each hole pour an egg.
- Spread a pinch of salt and black pepper over each egg and cover the pan.
- Cook on low heat until the eggs are done.
Serves 2-4 as a side salad
3 small cucumbers or one large cucumber
2 large tomatoes
1 green or red bell pepper
Salt to taste
Pepper to taste – optional
- Vegetables should be room temperature.
- Chop all the vegetables (Peeling the cucumbers is optional).
- Combine them in a large bowl.
- Right before serving, toss with olive oil, and then add lemon juice and spices.
- Serve immediately.