ISRAELI SHAKSHUKA
Delicious typical Israeli breakfast, that really can be eaten as lunch or even dinner! Sauce can be made in a advance to be reheated at the time that eggs are done. In this recipe, I've reduced the amount of oil used to make it low fat, but you can use more if you need to.
Provided by AniSarit
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- You need a large nonstick deep sauté pan that has a cover. Sauté onions in olive oil until opaque and tender.
- Add red bell pepper and continue sauteeing until it softens up.
- Reduce heat to low. Add the fresh chopped tomatoes, cook until they are breaking apart.
- With a slotted spoon, add the chunkiest parts of the contents of the "Pomi" - the majority of the sauce should remain in the carton. Add the jalapeno now also.
- Cook for 30-40 minutes, partially cover, and stir every once in a while. If it starts to look dry, add some of the sauce from the carton, slowly , as you need it. Add the salt and pepper - I like a lot because I love salt on tomatoes.
- The final product should be a thick sauce that just looks like a whole lot of tomatoes stuck together - with very little to no juice, that is about 1-1 1/2 inches high.
- Crack open the eggs on top of the shakshuka, one by one, giving each their own space. The whites should overlap, but the yolk should be spaced about 4 fingerwidths from each other. My pan can fit 6-8 eggs very comfortably.
- Cover tightly with a lid and simmer for 20 minutes.
Nutrition Facts : Calories 145, Fat 6.8, SaturatedFat 1.9, Cholesterol 186, Sodium 84, Carbohydrate 13.3, Fiber 3.8, Sugar 8.5, Protein 8.8
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Anju Thakuri
[email protected]This is a great recipe for a brunch or lunch.
Violent Baloye
[email protected]I love that this shakshuka recipe is so versatile. You can add or remove ingredients to suit your taste.
Waira Piumali
[email protected]I've never made shakshuka before, but this recipe made it easy. It's a great dish for a weeknight meal.
Skaya Gallagher
[email protected]This shakshuka recipe is a great way to use up leftover vegetables.
Troy
[email protected]I love that this shakshuka recipe is so easy to make. It's a great dish for a busy weeknight.
Candi Jaggers
[email protected]This is the best shakshuka recipe I've ever had. It's so flavorful and satisfying.
BDKHSHY AZFAR
[email protected]I've been looking for a good shakshuka recipe and this one is perfect. It's easy to make and it tastes great.
Umer Kham
[email protected]I made this shakshuka for my family and they loved it. It's a great dish to share.
Brit Gomez
[email protected]This is a great recipe for a brunch or lunch.
Tayeba Ibadi Rodela
[email protected]I love that this shakshuka recipe is so versatile. You can add or remove ingredients to suit your taste.
Imtiaz Rahmon Robi
[email protected]I've never made shakshuka before, but this recipe made it easy. It's a great dish for a weeknight meal.
Demetrio Pagan
[email protected]This shakshuka recipe is a great way to use up leftover vegetables.
Sagor Miya
[email protected]I'm not a huge fan of shakshuka, but this recipe changed my mind. It's so flavorful and satisfying.
Delguy Sesay
[email protected]This is the best shakshuka recipe I've ever tried. It's so easy to make and it's always delicious.
Shannon Ostrander
[email protected]I've made this shakshuka recipe several times and it's always a hit. The combination of flavors is amazing.
Joseph Njoroge
[email protected]This shakshuka recipe is a keeper! It's so flavorful and easy to make. I love that I can use whatever vegetables I have on hand.