My cousin Diane is married to Avi, a Jerusalemite who’s well known in our family as the meat expert. He is a great cook. Last month, we were in Israel for a month, and when we stayed with them for the weekend, Avi made us a delicious classic shakshuka for brunch. And since I don’t have the classic recipe in my collection, I’m sharing his with you.
The other shakshuka recipe I have here is even simpler than his, and I also have my vegan version. Shakshuka is something we eat any time of the day, not only for brunch. The best way to eat it is with fresh, fluffy pitas or Turkish bread, a green salad or root salad, and tahini.
Classic Shakshuka
A classic Middle Eastern breakfast where eggs are gently poached in a rich tomato-onion sauce seasoned with paprika and curry masala or turmeric. This one-pan dish is perfect for scooping up with warm pita bread and serving alongside tahini and simple salads.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 large onion - peeled and diced
- 1 bell pepper - chopped
- 2 garlic cloves - minced
- 10 medium tomatoes - about 3 pounds, diced
- 2 teaspoons sweet paprika
- 1 dried hot chili pepper - optional
- ½ teaspoon curry masala or turmeric
- 4 free-range eggs
- Handful of parsley - chopped finely for
Instructions
- Put olive oil in a high-rimmed skillet over medium-high heat. Add the onions, bell pepper and garlic. Season with salt and cook for 5 minutes, stirring occasionally.
- Add the tomatoes, spices and chili pepper. Lower the heat to medium and cook for 20 minutes, stirring occasionally.
- Crack the eggs over the tomatoes and cover the skillet partially. Cook until the egg whites are fully cooked. Remove from the heat. Sprinkle the parsley over the shakshuka and serve with tahini and good bread.
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Yummy!!!! The Kale Shakshuka looks so good too!
thank you!!