“All happiness depends on a leisurely breakfast.”-John Gunther
In Israel the word Shakshuka is synonymous with breakfast. It’s best served with a slice or two of challah bread to sop up the juices. Shakshuka is a dish of poached eggs in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It is believed to have a Tunisian origin. Shakshuka is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines, traditionally served in a cast iron pan with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews and Maghrebi Jews, hundreds of thousands of whom immigrated to Israel during the 1950s.
Because eggs are the main ingredient, it is often on breakfast menus, but in Israel, it is also a popular evening meal. According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika.
If you aren’t familiar with shakshuka, I’m thrilled to introduce the concept to you! It’s one of my favorite dishes—a simple, go-to meal that works as a breakfast, lunch, or dinner .Nutritionally, Shakshuka is just the perfect breakfast that I need. You get to eat spiced up tomatoes, bell peppers, and onions—a well of vitamins (A/C), antioxidants, and other anti-inflammatory compounds—with those sunny side up eggs floating on top.
• 2 tbsps oil
• 1 medium size onion , finely chopped
• 1 cup bell pepper chopped finely ( green, red and yellow)
• 6 to 7 cloves garlic chopped
• 2 tomatoes , finely chopped
• 1 tbsp tomato puree
• 1/2 teaspoon chilli powder
• 1 tbsp cumin powder(If freshly made better)
• 1 tsp sugar
• Salt to taste
• 1 tsp freshly ground black pepper
• 4 eggs
• 1 tbsp freshly chopped coriander leaves
1. Heat the oil in a shallow, medium skillet. Add the onion and Cook on medium heat, stirring occasionally until the onions are translucent. Add the bell pepper and cook till softened.
2. Add in the garlic and cook for about 1 minute.
3. Now add the chopped tomatoes, chili powder, cumin powder, salt, sugar and pepper. Stir until everything is well combined. Add tomato puree and stir. Cover the skillet with a lid and let the tomatoes cook on medium heat until they are soft and mushy, about 5 to 10 minutes. You should now have a sauce that is a gravy like consistency. If the sauce is too thick, add water and stir.
4. Layer the coriander leaves on top.
5. Now carefully crack the eggs. Gently pour the egg into the surface of the tomato sauce. Repeat with all remaining eggs so that the surface of the tomato sauce is covered in eggs. Take care not to disturb the egg yolks, they need to be intact.
6. Cover the skillet and let the sauce gently simmer until the egg whites are set, about 2 minutes. If you like your eggs firm, cook the shakshuka covered for another 2 minutes or until the egg whites and yellows are fully cooked and set.
7. Sprinkle some ground pepper and Garnish with chopped coriander. Serve hot with bread.