Shakshuka is an Israeli breakfast classic. It originated in Libya as a one meal egg dish and has developed into local versions in other Mediterranean countries like Morocco and, of course, Israel. The closest dish to shakshuka in the western hemisphere would be Mexican huevos rancheros. It is a flavorful way to make eggs for a brunch, breakfast, or even for a light lunch or dinner. A nice bread on the side is perfect for sopping up the sauce.
Shakshuka – Israeli Eggs Poached in Tomato Sauce
- 12-inch ovenproof skillet
- 3 tbsp Olive oil
- 1 large Onion, thinly sliced
- 1 large Red bell pepper, cored and thinly sliced
- 2 small Jalapeno or Serrano peppers, stemmed, seeded and finely chopped
- 3 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tbsp Paprika
- 28 oz Can whole peeled plum tomatoes with their juice, coarsely chopped
- 1 tsp Kosher salt
- ¼ tsp Black pepper
- 8 large Eggs
- ¾ cup Crumbled feta cheese
- 2 tbsp Parsley or Cilantro leaves, chopped
- Preheat oven to 375°F (190°C). Heat oil in skillet over medium-low heat. Add onion and peppers and cook until very soft, about 20 minutes. Add garlic and cook 2 more minutes. Stir in cumin and paprika for another minute. Pour in chopped tomatoes, season with salt and pepper and simmer until thickened, 10 minutes. Stir in crumbled feta.
- Gently crack eggs into skillet over tomato sauce. Season eggs with additional salt and pepper. Put skillet in oven and bake until eggs are set in 8-10 minutes. Sprinkle parsley or cilantro on top and serve.