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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Andrew Alaniz
[email protected]I love this shakshuka recipe! It's so easy to make and always turns out delicious.
Jardon Baquet
[email protected]This is the best shakshuka recipe I've ever tried.
David Frank
[email protected]I'm not a huge fan of shakshuka, but this recipe changed my mind. The sauce is so flavorful and the eggs are cooked perfectly.
Colton Jones
[email protected]This shakshuka recipe is easy to follow and makes a delicious and hearty meal. I love the combination of flavors and textures.
All 4 Knowledge
[email protected]Shakshuka is one of my favorite dishes, and this recipe is one of the best I've tried. The sauce is rich and flavorful, and the eggs are cooked to perfection. I love serving it with pita bread or rice.
Din islam Vai
[email protected]This is the best shakshuka recipe I've ever tried. The sauce is so flavorful and the eggs are cooked perfectly. I love the addition of the feta cheese and cilantro. It's a great dish to serve for breakfast, lunch, or dinner.
umer naseer
[email protected]I've made this shakshuka recipe several times and it's always a hit. The sauce is rich and flavorful, and the eggs are cooked perfectly. I love serving it with pita bread or rice.
Phuti Shilabjwe
[email protected]This shakshuka recipe is easy to follow and makes a delicious and hearty meal. I love the combination of flavors and textures, and the eggs are cooked perfectly. It's a great dish to serve for brunch or dinner.
Maciej Tarasiuk
[email protected]I'm not a huge fan of shakshuka, but this recipe changed my mind. The sauce is so flavorful and the eggs are cooked perfectly. I especially love the addition of the spinach and tomatoes. It's a great dish for a healthy and satisfying breakfast.
Daji Dey
[email protected]Shakshuka is one of my favorite dishes, and this recipe is one of the best I've tried. The sauce is rich and flavorful, and the eggs are cooked to perfection. I also love the addition of the olives and peppers. It's a great dish to serve for breakfas
Muzamal Afzal
[email protected]This shakshuka recipe is a keeper! The combination of flavors is incredible, and the eggs cook perfectly in the tomato sauce. I especially love the addition of the feta cheese and cilantro. It's the perfect dish for a quick and easy weeknight meal.