Amy's Israeli Shakshuka Recipe

Tap an ingredient or step to check it off.

1. 1Step 1: Put oil in large pan. While it heats up slice your onion and red pepper into very thin strips. The tomatoes can be cubed/diced. Garlic should be minced.
2. 2Step 2: When the oil is getting hot throw in the onions, pepper, and garlic. Add some of your spices at this stage. Their flavor comes out in the oil.
3. 3Step 3: Once the onions & peppers are cooked well, add the diced tomatoes and canned tomatoes and lower the heat to medium.
4. 4Step 4: Stir everything together and add the remainder of your spices.
5. 5Step 5: Allow to simmer about 5 minutes, stirring occasionally.
6. 6Step 6: Add tomato paste. Start with a round half a cup and stir in. Let simmer a few more minutes. If it seems watery then add more paste to thicken it.
7. 7Step 7: Let simmer around 5 minutes more.
8. 8Step 8: Now it is time for the eggs. Make a little 'hole' in the shakshuka and gently drop eggs into each one. Cover the pan to let the eggs cook. Be sure to check every few minutes to see if they are cooked. Depending on how runny you like the yolk, cook less or more.
9. 9Step 9: Best to let it cool a little before scooping out to serve. Serve with your favorite bread, pita, or just eat it plain! I also sometimes put it over rice or a grain of your choice.