Tomato Spice Shakshuka
Shakshuka has made quite a name for itself across the global food scene as one of Israel’s more famous contributions to kitchens around the world. This dish is actually Tunisian in origin, and was brought to Israel by Tunisian Jewish immigrants in the early years of modern Israel. Moroccan, Iraqi and Turkish Jewish immigrants often enjoy a version of this dish as well. It makes a wonderful breakfast, brunch, lunch or dinner dish, and can be found everywhere across the country. There’s nothing like making it on your own with extra ingredients in your fridge, and this recipe result in piping-hot, delicious shakshuka in under half an hour. Feel free to play around with the spices depending on how spicy or flavorful you prefer the dish.
6-8 medium size tomatoes, chopped
½ white onion, finely chopped
½ jalapeno pepper, de-seeded and chopped (can be adjusted based on preference of spice level)
1 garlic clove, finely chopped
2 tbsp. olive oil
1 tsp. salt
1 tsp. pepper
1 handful of chopped parsley
Pinch of sugar (feel free to use silan instead!)
½ cup of cheese (optional - we like feta)
Heat olive oil over medium high heat in a pan.
Add the onions and cook for a several minutes until soft and translucent.
Add the garlic and cook for another 2 minutes.
Add the tomatoes, salt, pepper and sugar and stir for several minutes.
Reduce the heat to medium, cover the pan with a lid and cook for 10-15 minutes until the sauce has thickened.
Crack the eggs evenly over the sauce and make sure to spread the egg whites either by tilting the pan or distributing with a spoon, making sure not to disturb the yolks. Cook for another 5-10 minutes until the eggs reach your desired consistency.
Top with herbs and cheese of your choice.