
Shakshuka
2 medium yellow onions (cubed roughly)
2 medium red bell peppers (cubed roughly)
2 medium ripe tomatoes (cubed roughly)
6 cloves of garlic (crushed)
3 tbsp. tomato paste
¼ cup tomato sauce
½ tbsp. smoked paprika
¼ tsp. chili flakes
¾ cup water
1 tsp. salt
Black pepper
Olive oil
Eggs (2 per person)

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In a big saucepan with a lid, preheat olive oil.
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Sauté the onions until golden.
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Add the red bell peppers, sauté’ until softer.
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Add salt.
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Add the fresh tomatoes.
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Crush in the garlic cloves.
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Mix well. Cook until tomatoes are soft.
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Add the water, tomato sauce, tomato paste, paprika, black pepper and the chili flakes. Mix well and cook until all ingredients are well cooked and saucy.
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Taste and adjust flavors to your liking. Feel free to make it extra hot by adding chili flakes.
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Poach eggs in the sauce - I usually poach 2 eggs per person.
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Cover, and cook until eggs are to your liking.
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Great when served with my fun buns (click for the recipe), or any other kind of bread, feta cheese, and pickles.
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Paleo, Gluten-free, Vegetarian
Serves 4
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Shakshuka is a dish of poached eggs in a tomato-pepper-onion-garlic sauce, usually served with soft bread to dip in the rich sauce. This dish is a staple in every Israeli and a middle-eastern home, with each family’s unique twist.
I started making this dish since I remember myself being in the kitchen as a very young girl.
Now, it is such a trendy dish - I have friends taking pictures of menus all around the US and texting me “look what I just ordered!”. All I want to do is scream
“I KNOW!”
It is healthy, hardy, simple, wholesome, and going back to the basics!
So, without further ado, this is my Shakshuka.
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