Sunday, November 14, 2010

Shakshuka (Eggs in Tomato Sauce)

Shakshuka is one of the classics of Israeli cooking and its fans have been known to engage in hard-core arguments about the appropriate way to make it (with or without beans, with or without peppers etc.)

For my part, I think that the ultimate way to make shakshuka is with a tomato sauce containing plenty of onions and peppers. In this case, canned crushed tomatoes really work better than fresh tomatoes, because the sauce should be very thick and rich.

The ideal way to serve shashuka is with a large slice of fresh challah bread or pita bread for dipping. However, especially if it's being made for dinner or lunch it can also be great served with some rice on the side.


Ingredients (for 2 people): 

* 1 tbsp olive oil
* 3-4 eggs 
* 2 small bell peppers (color of your choice), coarsely sliced or diced
* 2-3 cloves of garlic, finely chopped
* 1 small onion, diced 
* 1 small hot pepper, finely chopped (optional, but recommended) 
* About 1/2 large can of crushed tomatoes 
* Seasoning: salt, pepper, cumin, garlic powder, chili powder


1.  Heat the olive oil in a large frying pan or saute pan that has a cover, on medium heat. Add the onion and garlic and saute until they begin to soften. Add the peppers (bell and hot), and continue cooking, stirring occasionally,  until the onion and garlic are somewhat golden and the peppers have softened. 

2. Add the canned tomatoes into the pan and season to taste. Stir well, so that the vegetables and seasoning are evenly distributed in the sauce. 

3. When the sauce is heated through, break the eggs into the sauce (allowing each egg it's own space). Cover the pan. 

4. Cook the eggs to your preferred degree. Personally, I recommend cooking them until the whites and yolk are just cooked and firm, but not really well done. 


1 comment:

  1. I absolutely adore this kind of food. Feed me this at dawn and I'll still want some the next morn. ☺