Best 2 Real Israeli Shakshuka Recipes

Shakshuka is a North African dish that involves eggs poached in a spicy tomato sauce, typically served with bread. Although the exact origin of shakshuka is unknown, it is believed to have originated in Tunisia and later spread throughout the Middle East and North Africa. In Israel, shakshuka has become a beloved breakfast and brunch dish, often served with fresh pita bread. This delicious and versatile dish can be customized with a variety of vegetables, spices, and herbs, making it a perfect option for any meal.

Check out the recipes below so you can choose the best recipe for yourself!

ISRAELI SHAKSHUKA

Israeli Shakshuka image

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

Ingredients

2 teaspoons olive oil
4 extra large ripe tomatoes, chopped
2 red bell peppers, diced
1 large onion, diced
1 green jalapeno pepper, finely diced
26 1/2 ounces pomi brand chopped tomatoes (nothing works like this!)
kosher salt, to taste
black pepper, to taste
6 large eggs (or as many as will fit on your sautÃƒ pan)

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

REAL ISRAELI SHAKSHUKA

Real Israeli Shakshuka image

This is a classic Israeli/Sephardic dish. In hebrew Le'Shakshek means "to shake," after you see the finished product you'll understand why it is named this. This is a very easy dish to make and is extremely good for a college student's budget. This is a classic food that always reminds me of Israel. I scoured the internet one night looking for a good recipe and after a lot of experimentation found my favorite recipe. Most of the recipes I found make a lot, but I only needed for one serving, so this just that. In the recipe I say to use a third of a 28 oz can of tomatoes. I personally like more tomatoes, but obviously you can change the recipe according to your tastes, try using only half of the can. I also don't like onions, so I only put very little in, chopped finely. Good Luck and Bete'avon!

Provided by leibo26

Categories Breakfast

Time 25m

Yield 1 pan, 1 serving(s)

Number Of Ingredients 9

Ingredients

19 ounces canned tomatoes (I like Rao's Homemade Italian Peeled Tomatoes)
1 garlic clove, finely diced
1 slice white onion, finely diced
1 teaspoon salt (to taste)
1 teaspoon sweet paprika (to taste)
1/2 teaspoon red cayenne pepper (to taste)
1 teaspoon tomato paste
1/4 cup olive oil
2 large eggs

Steps:

Drain most (but not all) liquid from the tomatoes.
With your hands break apart tomatoes, keep uneven and chunky.
Put the tomatoes in the pan along with the garlic, salt, paprika, cayenne pepper, tomato paste and olive oil.
Bring to a simmer and cook uncovered over low heat until thick (about 15 minutes while stirring occasionally).
When tomato sauce is thick, break egg over cup or bowl (make sure there is no blood or pieces of the shell) then dump the egg into the pan (making sure not to break the yolk). Put the eggs on opposite sides of the pan so they don't blend together.

Tips:

Use ripe, juicy tomatoes for the best flavor.
If you don't have harissa, you can substitute another spicy condiment, such as chili paste or Sriracha.
Feel free to add other vegetables to the shakshuka, such as bell peppers, onions, or zucchini.
Serve shakshuka with pita bread, challah, or rice.
Top the shakshuka with fresh herbs, such as cilantro, parsley, or mint.

Conclusion:

Shakshuka is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables. With its vibrant flavors and textures, shakshuka is sure to be a hit with your family and friends.