A dish of soft poached eggs in a steaming, flavorful tomato broth with peppers, onions and spices. In Israel is it called shakshuka, and is traditionally served for breakfast. This delicious dish is a staple not only in Israeli, but in Tunisian, Moroccan and Egyptian cuisine. Many other cuisines have their own version of this dish. Shakshuka is usually served in a cast iron pan with bread to soak up the sauce. There are many ways to make this comforting dish, but I found this recipe to be quick and easy. The leftovers are fantastic too. Give it a try!
- 3 tablespoons olive oil
- 2 medium onions chopped
- 1 large red bell pepper, cored, seeded and chopped
- 1 large jalapeño chile, cored, seeded and chopped
- 7 garlic cloves, finely chopped
- 1/4 cup tomato paste
- 1 28 ounce can whole peeled tomatoes, crushed by hand
- 1 bay leaf
- 2 1/2 tablespoons sugar
- 1 1/2 tablespoons kosher salt (or salt to taste)
- 1 tablespoons sweet Hungarian paparika
- 1 tablespoon ground cumin
- 1 1/2 freshly ground black pepper
- 1 teaspoon ground caraway
- 1/2 bunch Swiss chard, stemmed and chopped, or spinach
- 8-12 large eggs
Heat oil in a large skillet (I used my Le Cruset Dutch oven). Add the onions and sauté over medium heat until translucent (5 to 10 minutes). Add the bell peppers and jalapeño and cook just until softened (3 to 5 minutes). Stir in the garlic and tomato paste and sauté for another 2 minutes.
Slowly pour in the tomatoes. Stir in the bay leaf, sugar and salt, paprika, cumin. pepper and caraway and let the mixture simmer for 20 minutes. Layer the swiss chard or spinach leaves on top.
Crack the eggs into the tomato mixture. Cover and simmer for about 10 minutes or until the whites of the eggs are no longer translucent.
Source: Enat Admony – Balaboosta