This iconic dish is a harmonious blend of poached eggs nestled in a rich tomato and pepper sauce, infused with Middle Eastern spices. Originating from the bustling markets of Israel, Shakshuka captures the essence of the country’s vibrant food culture and culinary fusion. Join us as we guide you through crafting this delightful masterpiece, allowing you to immerse yourself in the authentic taste of Israel’s diverse flavors and traditions.
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 can (14 oz) diced tomatoes
- Salt and pepper, to taste
- 4-6 large eggs
- Chopped fresh cilantro or parsley, for garnish
- Crusty bread, for serving
- In a large skillet, heat the olive oil over medium heat.
- Add the finely chopped onion and sauté until it becomes translucent.
- Stir in the diced red and yellow bell peppers, and cook until the peppers soften.
- Add the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for about a minute until the spices become fragrant.
- Pour in the diced tomatoes, along with their juices. Stir to combine.
- Let the mixture simmer for about 10-15 minutes, until the sauce thickens and the flavors meld together. Season with salt and pepper to taste.
- Using a spoon, create small wells in the sauce and gently crack the eggs into the wells.
- Cover the skillet and let the eggs poach in the sauce for about 5-7 minutes, until the egg whites are set but the yolks are still runny.
- Once the eggs are cooked to your liking, remove the skillet from heat.
- Garnish the Shakshuka with chopped fresh cilantro or parsley.
- Serve the Shakshuka hot, accompanied by crusty bread for dipping and scooping.