With its origin in North Africa; today, shakshuka is a staple Israeli dish just like falafel and hummus.
Made out of poached eggs in a simmering tomatoes, bell pepper, onions and garlic. It is a kind of a dish which you can have at any time of the day.
Recipe
Region/ cuisine: Middle East
Main Ingredients:
1 tbsp oil, 1 medium onion chopped, 1 clove garlic, minced, 1 medium bell pepper chopped, 3 cups tomatoes (puree), 2 tsp chilli powder, 1 tsp cumin powder, 1 tsp sugar, 1/2 tsp mixed herbs, Salt to taste, 3-4 nos eggs, Crushed pepper as required, 1/2 tbsp fresh chopped parsley (optional, for garnish).
Process:
Firstly blend tomatoes in a blender. Strain the tomato puree in order to get rid of the seeds and skin.
Heat oil in a pan and add onion, bell pepper and minced garlic. Mix it well and cook the mixture until the vegetables are tender.
Add the tomato puree, chilli powder, mixed herbs, salt, cumin powder and sugar. Mix it well. Cover the mixture and allow it to cook for 10 to 12 minutes on a low flame. Uncover and cook for few minutes till the tomato mixture has thickened.
Using the back of the spoon make some indentation or create some space in shakshuka sauce to add eggs. Break the eggs and place them carefully and allow the eggs to cook. Sprinkle oil if needed. You may cover it with a lid so as to cook the eggs.
Add chopped parsley and sprinkle crushed black pepper over it.
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