Shakshouka (Israeli Eggs With Tomatoes)
"This is a sort of an Israeli take on huevos rancheros, minus the tortillas. I found the recipe in the Sunday paper a few months ago and only recently gave it a try. I have to admit I was a little leery, but it turns out to be really tasty."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 29.58 ml olive oil
- 4 garlic cloves, crushed
- 396.89 g can diced tomatoes
- 1 jalapeno, seeded and minced
- 2.46 ml paprika
- 2.46 ml cumin
- 29.58 ml tomato paste
- 2.46 ml kosher salt
- black pepper, to taste
- 6 eggs
directions
- Heat the olive oil in a large skillet. Add the garlic and sautee for about a minute, then add the tomatoes, jalapeno, paprika, and cumin. Cook, partially covered for about 15 minutes. Add tomato paste, kosher salt, and pepper, then cook for a further five minutes or so.
- Break the eggs into the tomato mixture. Cook, partially covered, until the egg whites are set (five minutes or so). Serve hot with unleavened bread, such as matzo.
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Reviews
-
This is an amazing breakfast that is easy to make. I served it for a brunch and my guests were very impressed. The flavors are unique and delicious. I sprinkled some feta on top which was a nice addition. -
Always a good breakfast for supper dish. I doubled the tomato mixture & poached 4 eggs at a time & had enough tomato for 12 eggs. :) Served with recipe#443414.
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Very easy, and quite tasty. Next time, I'll halve the added salt, as I found a half-teaspoon to be far too salty for my liking. I'm looking forward to summer when I can add fresh herbs to this dish.
