Shakshouka (Israeli Eggs With Tomatoes)
- 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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