Shakshuka
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The Tale of Shakshuka
Story updated
Shakshuka's roots trace to North Africa, particularly Tunisia, evolving from Ottoman-era tomato-and-pepper stews after tomatoes arrived from the New World. It was brought to Israel by North African Jewish immigrants, especially from Tunisia and Libya, in the mid-20th century and has since become a beloved Israeli breakfast staple.
Ingredients
Scale:· 4 servings
- 6 eggs
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne, optional
- 2 tbsp olive oil
- Crumbled feta and fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- 1Heat olive oil in a large skillet and sauté onion and bell pepper until softened.
- 2Add garlic, cumin, paprika, and cayenne, and cook 1 minute until fragrant.
- 3Pour in crushed tomatoes, season with salt and pepper, and simmer 15 minutes until thickened.
- 4Make small wells in the sauce and crack an egg into each well.
- 5Cover and cook 6-8 minutes until the egg whites are set but yolks remain runny.
- 6Sprinkle with feta and cilantro, and serve straight from the pan with crusty bread.
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