Recipe for Middle Eastern Israeli Shakshuka Recipe. Breakfast Shakshuka. With step by step pictures.
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.
Had this dish from an Israeli cafe few weeks back and was looking for the receipe. Tried your receipe today. so simple and tasty. came out really well and had with slices of sourdough bread..yum !! Thanks 😊
Hi suguna. This recipe looks great and i want to try it 🙂
If i have to replace canned tomatoes with fresh tomatoes then how many tomatoes do i need to use ?
What a lovely, hearty yet simple receipe. Trying this out tomorrow for breakfast!
I am sure you will like it!
Yes, it turned out great!
Thank you!
Thanks for this information, I especially found the combination of 3 oils – sesame, coconut and evoo as mentioned in the linked article, very interesting.
Hi
Great recipe – simple and easy. Extra virgin olive oil – As far as I knew should not be used for frying – is this cooked on low heat?. 🙂 Thanks for all your inspiring recipes.
Thank you Shivani. The thing that olive oil should not be used for frying is a myth. In Mediterranean cuisine, they use EVOO for everything. They even deep fry things in extra virgin olive oil. So happily use your olive oil. http://healthimpactnews.com/2014/myth-buster-olive-oil-is-one-of-the-safest-oils-for-frying-and-cooking/