Shakshuka

WHY I LOVE THIS RECIPE: A complex flavored, well-spiced egg dish that is perfect for brunch. The dish has the flavors of North Africa and is popular in Israel.

Shakshuka

Breakfast

Author: Beverly Sandock

 I love eggs and this is a no-fail method to cook them. This is perfect for a brunch for a lot of people.

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Ingredients

• 1-1/2 Tbsp canola oil
• 1 med onion, chopped
• 1 lg green bell pepper, chopped
• 4 cloves garlic, chopped
• 1/4 cup tomato paste
• 14 oz San Marzano tomatoes, crushed by hand
• 1 bay leaf
• 1-1/4 Tbsp sugar
• 3/4 Tbsp salt
• 1/2 Tbsp Hungarian paprika
• 1/2 Tbsp cumin
• 1 tsp ground black pepper
• pinch of cayenne
• 4 lg eggs

Instructions

• Heat canola oil over medium heat then add and saute the onion until soft, between 5-10 minutes. Add green pepper and cook until softened, between 3-5 minutes.
• Add garlic and tomato paste and cook for about 2 minutes to meld the flavors.
•  Add tomatoes, bay leaf, sugar, salt, paprika, cumin, black pepper and pinch of cayenne. Simmer for 20 minutes.
• Add the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are cooked. Cook longer if you want the yolks firm.

Notes

You can make this dish spicier by adding jalapeño pepper(s) with the green bell pepper.