Israeli Cuisine: Shakshouka ??

Shakshouka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again. Beside in the city of Tel Aviv, it is surprisingly also very popular in Egypt too - so, if you ever go there - please do not miss trying this authentic recipe there! Meanwhile, make it at home  (it takes less then 30 minutes to make it).

• Difficulty: Easy
• Category: Breakfast & Brunch, Lunch, Main Dishes, Miscellaneous, Vegetarian food
• Cuisine: Asian

Ingredients

• 1 onion
• 3 red paprika
• 3 garlic cloves
• 1 tsp cumin
• 1/3 tsp chili powder (or more if you want it spicier)
• 1 large can of whole peeled tomatoes
• 1/3 tsp black pepper
• 1/3 tsp salt (add more if you want to)
• 1 small bunch of fresh parsley
• 1 tbsp olive oil
• 4 eggs
• 1 tsp thyme

Instructions

1. Heat olive oil in a large sauté pan on medium heat. Add the chopped red pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2. Add chopped garlic and spices and cook an additional minute.
3. Pour the can of tomatoes into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
5. Garnish with chopped parsley.