Israeli Shakshuka

Ingredients

• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili flakes (adjust to taste) 1/2 teaspoon chili flakes (adjust to taste)
• Salt and pepper, to taste Salt and pepper, to taste
• 4-6 large eggs 4-6 large eggs
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 3g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and cook for an additional minute.
4. 4.
   Add the diced bell peppers and cook until they start to soften.
5. 5.
   Pour in the crushed tomatoes and stir in the cumin, paprika, chili flakes, salt, and pepper.
6. 6.
   Simmer the sauce for about 10-15 minutes, allowing the flavors to meld together.
7. 7.
   Create small wells in the sauce and carefully crack the eggs into each well.
8. 8.
   Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
9. 9.
   Sprinkle with fresh parsley and serve hot with crusty bread.

Treat your ingredients with care...

• Bell peppers — For a smokier flavor, you can roast the bell peppers before dicing them. Simply place them under a broiler until the skin is charred, then let them cool before peeling and dicing.

Tips & Tricks

• Adjust the spiciness of the dish by increasing or decreasing the amount of chili flakes according to your preference.
• For a heartier version, you can add crumbled feta cheese or cooked chorizo to the sauce before adding the eggs.
• Serve Shakshuka with a dollop of creamy Greek yogurt on top for a delightful contrast of flavors.
• Don't overcook the eggs if you prefer a runny yolk. Keep an eye on them and remove from heat as soon as they reach your desired consistency.
• Leftover Shakshuka can be refrigerated and enjoyed the next day. Simply reheat gently on the stovetop and serve.

Serving advice

Serve Shakshuka hot, straight from the skillet, with a generous portion of crusty bread for dipping into the flavorful sauce. It also pairs well with a fresh green salad on the side.

Presentation advice

Present Shakshuka in the skillet it was cooked in, allowing the vibrant colors of the sauce and eggs to shine. Garnish with a sprinkle of fresh parsley for a pop of green.