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Shakshuka Recipe

September 30, 2015 by Suguna Vinodh 9 Comments

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Jerusalem Shakshuka #Ottolenghi #breakfast #eggs

Recipe for Middle Eastern Style Shakshuka Recipe. Breakfast Shakshuka. With step by step pictures.

I love eggs for breakfast. This is a middle eastern breakfast dish with eggs poached in a tangy tomato sauce. Everyone loves Shakshuka at home.  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.

Israeli-Shakshuka-recipe-saute-onion

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.

Israeli-Shakshuka-recipe-tomato

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.

Israeli-Shakshuka-recipe-boil

Serve with slices of toasted bread.

Israeli-Shakshuka-recipe-for-breakfast

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Israeli-Shakshuka-recipe

Israeli Shakshuka Recipe


★★★★★

5 from 3 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 3 1x
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Description

Recipe for Middle Eastern Shakshuka Recipe. Breakfast Shakshuka.


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Add in the juiced tomatoes. Add in the ground cumin powder, red chilli powder (or paprika) and the salt.
  3. 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.
  4. Serve with slices of toasted bread.
  • Category: Breakfast
  • Cuisine: Middle Eastern

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Jay says

    November 3, 2018 at 8:25 pm

    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 😊

    ★★★★★

    Reply
  2. Priya says

    April 1, 2018 at 1:59 pm

    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 ?

    Reply
  3. Divya says

    July 14, 2017 at 2:15 pm

    What a lovely, hearty yet simple receipe. Trying this out tomorrow for breakfast!

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 15, 2017 at 4:01 pm

      I am sure you will like it!

      Reply
      • Divya says

        July 18, 2017 at 4:26 am

        Yes, it turned out great!

        Reply
        • Suguna Vinodh says

          July 18, 2017 at 2:47 pm

          Thank you!

          Reply
  4. Shivani says

    October 9, 2015 at 12:28 pm

    Thanks for this information, I especially found the combination of 3 oils – sesame, coconut and evoo as mentioned in the linked article, very interesting.

    Reply
  5. Shivani says

    October 8, 2015 at 12:37 pm

    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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 8, 2015 at 3:26 pm

      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/

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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