Shakshuka
 
Prep Time
Cook Time
Total Time
 
This quick and easy dish of eggs poached in tomato sauce makes for a great breakfast, lunch, or dinner - just be sure you have plenty of bread to sop up the sauce!
Author:
Recipe Type: Entree
Yield: 3 to 6 servings
Ingredients
  • 2 tablespoons olive oil
  • 2-3 red peppers, cut into cubes
  • 4 cloves garlic, crushed
  • 8 tomatoes, cut into cubes
  • 3 tablespoons tomato paste
  • 1 tablespoon water (original recipe calls for 2½ cups - use your judgement)
  • ½ teaspoon cumin
  • Salt, to taste
  • Ground black pepper, to taste
  • Hot pepper, to taste (optional)
  • 6 eggs
  • ½ cup chopped parsley, for garnish
Directions
  1. Heat the oil in a wide (preferably cast iron) pan and stir-fry the peppers. Add the garlic and continue stir-frying for 2 minutes.
  2. Add the tomatoes and cook, continuing to stir, for 2 minutes.
  3. Add the tomato paste and cook, continuing to stir, for another 2 minutes.
  4. Add water, cumin, salt, pepper, and hot pepper, if using.
  5. One at a time, break the eggs into the simmering tomato sauce, spacing them evenly in the pan.
  6. Cover and cook for 10 minutes, until the eggs are cooked through to your liking.
  7. Sprinkle with parsley and serve.
Notes
Gluten free, Parve, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/shakshuka-israel-to-go/