I made Shakshuka
(shak-SHOO-kah) for breakfast. This is a really yummy with a side of toast or
even in a tortilla. Best part it is healthy and quick to make! Who doesn't like
that!? This meal only took 20 minutes to make.
I miss traveling and saw on a
recent video how this dish is a good/cheap street food. So, I thought I'd
travel the world through food today. This dish has roots in Israel, as well as
parts of Africa and the Middle East.
Ingredients needed:
3 Tbsp. Olive Oil
1 1/3 cups chopped onion (I used frozen)
1 cup sliced bell pepper, any color is fine, (I again used frozen)
2 cloves minced garlic
2 (14.5 oz) cans no-salt-added diced tomatoes, with juices (OR) 3 ½ cups chopped fresh tomatoes
1 ½ tsp cumin
1 ½ tsp paprika
1 ¼ tsp salt
1-2 jalapeno peppers, seeded and finely chopped (I used 1 for my preference)
4 eggs
1 1/3 cups chopped onion (I used frozen)
1 cup sliced bell pepper, any color is fine, (I again used frozen)
2 cloves minced garlic
2 (14.5 oz) cans no-salt-added diced tomatoes, with juices (OR) 3 ½ cups chopped fresh tomatoes
1 ½ tsp cumin
1 ½ tsp paprika
1 ¼ tsp salt
1-2 jalapeno peppers, seeded and finely chopped (I used 1 for my preference)
4 eggs
- Heat oil in large, deep skillet over medium heat. Stir in onion, bell pepper, and garlic; cook until vegetables are softened and onion is translucent, approximately 5 minutes.
- Stir in tomatoes, cumin, paprika, salt, and jalapenos. Simmer, uncovered, until sauce is juicy, approximately 10 minutes.
- Use a 1/3 measuring cup to make a indentation in sauce, crack egg into indentation. Repeat with remaining eggs.
- Cook, covered, until eggs are firm
- Runny yolks approximately 5 minutes
- Soft-set approximately 7 minutes
- Hard approximately 9 minutes
