Shakshuka is a Middle Eastern dish originating from North Africa. Perfect for breakfast, lunch, or dinner, this dish is always a crowd-pleaser. Shakshuka is one of Israel’s most loved foods; no coffee shop menu is complete without it. The dish was brought to Israel by Jewish immigrants from North Africa and traditionally consisted of a tomato, pepper, and onion base, but there are plenty of variations. Want to try a green version, try this Green Shakshuka.
Place it in the center of the table and serve with fresh pita or crusty bread, salads, and pickles to make this meal a feast!
Did you know that in Jewish thinking the family dinner table actually has the status of the altar in the ancient Temple and that the food that we serve on it is likened to the offerings that were once made there? Get more Jewish food thoughts here.
Ingredients
- 1/4 cup 60 mL olive oil
- 1 large yellow onion peeled and chopped
- 3 to 5 garlic cloves peeled and thinly sliced
- 1 red bell pepper seeded and cut into strips
- 2 to 3 jalapeños stemmed, seeded, and finely chopped
- 1 teaspoon salt or more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon paprika
- 2 tablespoons tomato paste
- Two 14-ounce 400 grams cans of diced or crushed tomatoes
- 1 tablespoon sugar
- 4 to 6 eggs at room temperature
- Optional for garnish: Fresh cilantro or parsley and crumbled Feta cheese.
Nutritional Facts
Instructions
- In a wide skillet, heat the olive oil over medium-high heat. Add the chopped onion, garlic, bell pepper, and jalapeños, and cook for 5 minutes, until soft and fragrant.
- Season with salt, pepper, and paprika. Cook for at least 5 minutes until the veggies are tender.
- Add the tomato paste, canned tomatoes, and sugar, and bring them to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the tomatoes break down and the sauce thickens slightly for about 15 to 20 minutes.
- Taste the sauce and adjust the flavors; add salt and pepper if needed. If you find Shakshuka too acidic add 1 to 2 teaspoons of sugar.
- Remove the skillet from the heat. Using a spoon, make 4 to 6 wells in the sauce. Carefully crack an egg into each well, then spoon a bit of the sauce over each egg white. Cook for 7 to 15 minutes until the eggs are cooked to your liking.
- Sprinkle with cilantro and Feta cheese. Serve hot with pita or bread.