Shakshuka. Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty. Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa.
Shakshuka leftovers will keep for seven days in the fridge, so plan on doubling the recipe to use throughout the week! What are some variations of this shakshuka recipe? Try replacing the Sriracha with cayenne pepper, depending on the spice level that you want. You can make Shakshuka using 5 ingredients and 7 steps. Here is how you make it.
Ingredients of Shakshuka
- You need 1 1/2 dozen of Tomatoes.
- Prepare 3 small of Onions.
- You need 2 small of garlics.
- It’s 1 small of Jalapeños.
- It’s 5 of Eggs.
Cayenne is the traditional heat source for shakshuka. Not only is it fun to say, but shakshuka eggs is one of my favorite vegetarian dishes of all time. Made of every-day ingredients–eggs, tomatoes, bell peppers, onions, and garlic–this dish is healthy, satisfying, and packed with flavor. Heat the vegetable oil in a deep skillet over medium heat.
- Cook onions, garlic, jalapeño, etc until given a golden look.
- Add all tomatoes and start stirring until they become mushy.
- add half a cup of water.
- Add 1 egg and stir it so sauce become more solid.
- Add: salt, pepper, paprika, oregano and strir.
- Break the eggs on top of the sauce giving each egg it's own room.
- Close the pan and cook until liquids are gone.
Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Stir in the olive oil, garlic, onion and salt. Cook until the garlic begins to. The shakshuka concept is very simple. Eggs are soft cooked atop a bed of thick reduced tomato sauce with peppers.