SHAKSHUKA
An Israeli dish served at Ori Apple, a hummus restaurant on St. Marks Place in Lower Manhattan. An "eat anytime" dish. From an article in the Wednesday food section of the New York Times.
Provided by Kumquat the Cats fr
Categories Breakfast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
- Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
- Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
- Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
- Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
- Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs).
- Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.
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Veem. P Budha
[email protected]This shakshuka was a hit at my brunch party. Everyone loved it and asked for the recipe.
Victor Kavoi
[email protected]I've never made shakshuka before, but this recipe made it so easy. I'll definitely be making it again.
Nayyara Choohan
[email protected]I'm not a big fan of eggs, but I really enjoyed this recipe. The sauce was flavorful and the eggs were cooked perfectly.
Ronald Terry
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the shakshuka and they didn't even realize they were eating vegetables.
remboss reborn
[email protected]Loved this recipe! So easy to make and so delicious. My husband and I both loved it.
afaz jameel
[email protected]Overall, this is a great recipe for a quick and easy breakfast or lunch. I would definitely recommend it to others.
chandan karna
[email protected]I found that the sauce was a little too runny for my taste. I think I would have preferred it if it was a little thicker.
Lozita King
[email protected]This shakshuka was a little too spicy for my taste, but I think that's because I used a little too much paprika. Next time I'll use less.
M Fa
[email protected]I love that this recipe is so versatile. You can add any vegetables or spices that you like. I also like to top it with feta cheese or crumbled bacon.
shivalal limbu
[email protected]This recipe is a great way to use up leftover vegetables. I added some chopped zucchini and bell pepper to the sauce and it was delicious.
santosh chhetri
[email protected]I followed the recipe exactly and the shakshuka turned out perfectly. I served it with pita bread and it was a delicious and satisfying meal.
Poshan Fowdar
[email protected]This is my go-to shakshuka recipe. It's simple, quick, and always turns out great.
Usman Official
[email protected]I've made this recipe several times and it's always a hit. My family loves the smoky flavor of the paprika and the creamy texture of the eggs.
Musa Muga
[email protected]Made this for breakfast this morning and it was delicious! The eggs were cooked perfectly and the sauce was flavorful and tangy.
Brian Bleau
[email protected]This shakshuka recipe is a keeper! It's so easy to make and packed with flavor. I love that I can customize it with my favorite vegetables.