The origin of Shakshuka might be in Turkey, Spain, or Tunisia. The Israeli version with a beautiful top of poached eggs became famous around the world. This flavorful tomato stew with vegetables has usually a bit of heat. Our Turkish Marash pepper flakes add more flavor than heat.
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 ripe medium tomatoes chopped
- 2 tbsp tomato paste
- 1 bunch parsley chopped
- pita bread or other flatbread
- 3-4 eggs
- 4 cloves garlic finely chopped or grated
- olive oil
- salt & pepper
Culinary Spice Kit (see notes for a homemade Shakshuka spices)
- Cumin, paprika, Marash pepper
In a PAN, heat 2 tbsp oil over medium heat.
Fry bell peppers for 10 minutes.
Add garlic, Shakshuka spices, and salt to taste.
Stir-fry for 2 minutes.
Add tomatoes, tomato paste, and salt & pepper to taste. Mix well.
Cover the pan and cook over medium-low heat for 10 minutes until the sauce thickened a bit. Stir.
With a tablespoon, form a little well in the sauce and crack one egg into the well. Continue with the remaining eggs.
Continue to cook until the egg whites are set but the yolks are still running.
Sprinkle with parsley.
Dip: In a small CUP, add olive oil and optionally Za'atar to taste.
Serve with warm bread.
- Adapt the recipe to your liking: without eggs, with hot chilies, and/ or other vegetables, for instance, pumpkin, leek, sweet potatoes, or mushrooms.
- Instead of the dip, marinate 1 lb strips from chicken breast or sirloin beef in 1.5 tbsp za'atar, 2 tbsp oil, and
salt to taste for 1-2 hours before frying.
- For shakshuka with homemade spices, add cumin, paprika, and chili pepper to your taste, one 1/4-tsp at a time.