Eggs aren’t only for breakfast. This one-skillet dish is perfect at any time of the day.
While traditionally served for breakfast with a side of challah or pita, this Israeli dish will satisfy your hunger at any time of the day. Shakshuka is a dish that’s made with poached eggs that simmer on a bed of tomato sauce and veggies. All you need is a skillet and a few simple ingredients and you’re ready to get cooking.
Eatwith Private Events Manager Maya in Israel recently led some of our team in a virtual Shakshuka cooking class. Her recipe was so delicious, we wanted to share it with our community. We hope you enjoy it as much as we do!
Ingredients
- ½ cup Water
- 1 Onion
- 1 Red bell pepper
- 2 Tomatoes
- 1 Red/green chili pepper (optional)
- 4 Cloves garlic
- 4-5 Sprigs fresh parsley
- 3 tbsp. Oil
- 1 cup tomato paste
- 1 tsp. Sweet paprika
- ½ tsp Coriander
- 1 tsp. Sugar
- ½ tsp. Salt
- 4 eggs
Instructions
- Cut all the vegetables
- Peel the onion and cut in half and start slicing in half-crescent shapes.
*Pro-tip: Put the onion in the fridge an hour before cutting to prevent the tears! - Mince the garlic (cut in thin slices).
- Chop bell peppers into thin strips.
- Cut tomato into eighths.
- Chop red/green chili.
- Peel the onion and cut in half and start slicing in half-crescent shapes.
- Add 1 tbs. olive oil into a pan. Once the pan is heated, add onions. Allow it to simmer until caramelized and golden.
- Add tomatoes, bell pepper and chili pepper (if using).
- Let vegetables heat up, then add garlic.
- Allow vegetable mixture to simmer until all ingredients have caramelized. Then add the paprika.
- Sprinkle in salt and coriander.
- At a high temperature, mix all ingredients together for one minute.
- Add tomato paste. Stir for about two minutes until all ingredients are combined.
- Using the tomato paste can add 1/2 cup of water to the skillet. Stir until sauce becomes rich and flowy. (Add water as needed until the sauce has reached the correct consistency.)
- Once the sauce is ready, add sugar.
- Allow the dish to cook for 10 minutes until the sauce is concentrated.
- While the dish cooks, prepare your eggs. Create small indents in the mixture to add the eggs.
- One by one, crack an egg into a small bowl then pour the egg into the indents in the skillet.
- Once you’ve added the eggs, sprinkle the chopped parsley over the mixture.
- Cover the skillet. Continue to cook on low heat until eggs are cooked to your preference.
Allow the dish to cool slightly. Serve the shakshuka the skillet, family-style. Dip pieces challah or any bread of your choice into the shakshuka and enjoy!