Shakshuka is a traditional North African dish that is wildly popular in Israel. You can find shakshuka on the menu in just about every café in Tel Aviv. Shakshuka is generally eaten as a breakfast food, but makes a good meal at any time of the day. There are many shakshuka variation – some are spicer than others, some add sausage, some add cheese.
Traditionally, shakshuka comes with a serving of bread to soak up the sauce. As you can imagine, since I’m a serious low-carb dieter, I skip the bread altogether. I don’t find that I miss the bread, as the dish is quite heavy on its own and very satisfying.
This dish is about as versatile as it gets – you can add more tomatoes if you like, make it spicy or mild. Whatever you decide, you can be sure it will be delicious.
- 5-6 Medium tomatoes, chopped
- 1 Medium onion, finley chopped
- 2 medium red bell peppers, chopped
- 2-3 hot peppers (use cayenne, jalapeños, Anaheim or any other according to your taste)
- 3 garlic cloves, crushed and chopped
- ½ cup olive oil
- 1½ tablespoons tomato paste
- ½ cup water
- ½ teaspoon cumin
- salt to taste
- 1 tablespoon chopped parsley
- Heat oil in a large frying pan over medium-high heat. Add onions and pepper and cook, stirring occasionally, until soft and starting to brown, about 6 minutes.
- Add garlic and cumin and cook, stirring frequently, until garlic is soft, about 2 more minutes.
- Add the tomatoes, tomato paste, and half a cup of water. Reduce heat to medium, cover and cook, for 15 minutes, stirring occasionally. Add salt and stir.
- Crack eggs over sauce so that eggs are evenly distributed across pan. Cover pan and cook until yolks are just set, about 5 minutes.
- Sprinkle shakshuka with parsley and serve.