Shakshuka

Two years ago Paul and I were in Israel and on our last night there we ate the most incredible meal. It was a Moroccan restaurant that served us a set menu and one of the dishes was shakshuka. I guess I had forgotten about that dish because eating it felt like a whole new experience. Needless to say it was delicious and I spent the next few weeks back home in Los Angeles trying to figure out how to make it. Of course I eventually figured it out and now can’t get enough of it. The spices used are so exotic (and healthy) and the meal is actually very easy. If you have never had shakshuka you won’t really know what to expect, so let me know when you want to come over and taste test :) Follow the recipe and serve with fresh French bread. Beteavon!

What you need:

  • 3 Bell peppers: green, red, yellow, cut into small-medium strips
  • 1 yellow onion, chopped
  • 1 can of diced tomatoes
  • 1 small can of tomato paste
  • 5 Garlic cloves, minced
  • 2 tblspns olive oil
  • 1/2 tspn ground red pepper
  • 1 1/2 tblspns paprika
  • 1 1/2 tblspns turmeric
  • 1 tspn cumin
  • 6-8 eggs
  • dash of salt

What to do:

  1. Heat the olive oil and garlic in a large saucepan (I use my Wok)
  2. Add the bell peppers, onions, and ground pepper; cook 5 minutes
  3. Add diced tomatoes, turmeric, cumin, paprika, and dash of salt, cook 10 minutes
  4. Mix in tomato paste, cook 5 minutes
  5. Crack eggs onto the entirety of the pan and mixture
  6. Cover and pan and let cook for 15 minutes on low-medium heat

*Eggs should be runny in the yolk but the egg whites should be cooked (like sunny side up)

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