Sunday, April 1, 2012

Shakshuka, An Israeli Egg Dish with a Spicy Tomato Sauce

Shakshuka is a dish I have seen on several blogs and have always had it on my to do list. I was not feeling great this weekend and could not motivate myself to go to the supermarket and I needed to come up with something with what I had on hand so needs drove me to make this.  It is very easy to make and the finished product is delicious. While it is traditionally served for breakfast it would make a great lunch or meatless dinner. The recipe here using a 28oz  can of tomatoes is enough for eight eggs but I only used half the sauce and cooked four eggs in an ovenproof dish reserving the left over sauce for another use. 

Shakshuka Recipe

Adapted From Smitten Kitchen
  • 2 Tablespoon Olive Oil
  • 3-4 Jalapenos (De-seeded, De-veined and Finely Chopped
  • 1 small onion Finely Chopped
  • 4 cloves of garlic
  • 1 teaspoon Cumin
  • 2 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 28oz Can of Undrained Peeled Whole Tomatoes (I crush them in a bowl using a potato masher)
  • 8 eggs
  • Pita Bread or Your Favorite Bread to soak up the sauce
Saute onions,peppers and jalapenos in olive oil till lightly browned add in spices and stir. Add tomatoes to pan turn heat down and cook for around fifteen minutes. Before adding the eggs if the sauce is too thick add some water.
You can now carefully crack the eggs directly into the skillet to cook or do as I did and place the sauce into a casserole dish and cook in the oven. Only cook till the egg whites have set and the yolks are still runny.

I am also linking this up to the weekend potluck over at The Country Cook