Shakshuka is an Israeli dish very similar to our fry. It has a tomato sauce with vegetables and is accompanied by poached eggs that are cooked together with the vegetables and a touch of spices. Everything together gives the dish a very special flavor that, although it may vary depending on the country in which it is prepared, is unique and delicious.
Currently, Shakshuka has spread to European cuisine, where it is also very popular. The best way to cook this recipe is using the tagine or an iron pot, but if you don’t have one, it’s not strictly necessary. The important thing is that it leaves you with a lot of flavor and that you accompany it with bread to dip with the sauce. Keep reading all the steps and discover how to make Israeli Shakshuka.
Ingredients to make Israeli Shakshuka:
- 2 onions
- 2 cloves of garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper (optional)
- 800 grams of ripe tomatoes
- 2 bay leaves
- 1 teaspoon cumin powder
- 1 teaspoon sweet or hot paprika
- 1 pinch of pepper
- 1 pinch of salt
- 1 splash of oil
- 3 eggs
- 1 teaspoon of sugar (optional)
How to make Israeli Shakshuka:
Peel and chop the onion and garlic cloves. In an iron pan put a splash of oil, add the onion, and fry for a few minutes, add the minced garlic. Wash the peppers, cut them and remove the seeds and the white part. Chop it into small pieces. Add the peppers along with the onion and cook everything together over low heat until the vegetables are tender.
Peel the tomatoes, you can chop them into pieces or grate them. Leave the water released by the tomatoes as it will be used to cook them. When you see that the vegetables are tender, add the tomatoes, stir and mix everything. Let it cook over high heat first and, when it starts to boil, lower it to medium heat and leave it for another 10-12 minutes, being careful not to let it dry out and stick. You can add a little water. Try the taste of the tomatoes, if it is very acid, add the teaspoon of sugar, if not, it is not necessary.
Prepare the spices, cumin, bay leaves, salt, pepper and paprika, which can be sweet, spicy or mixed. Add the spices to the vegetables. Mix and let everything cook together. When you see that the vegetables are almost ready, try and rectify the salt or some spice. Add the eggs, cover the pan and let them set for 7-8 minutes.
Once they set, serve the Israeli Shakshuka right away. Accompany the dish with bread or pita bread. Enjoy!
