One of Israel’s most beloved dishes! Although it may be a simple dish to create and there are indeed many ways of making shakshuka, people spend a lifetime mastering it.
In my opinion, the true secret is in the texture of the eggs. The goal is to find the sweet spot where the egg is almost solid and at the same time has a creamy texture to it. Trust me, even after 100 times of making shakshuka I still get excited when I get the eggs right!
A little tip is to remember that the eggs keep cooking once the pan is taken off the heat so its best to under cook them slightly.
1 large yellow pepper
5 cloves of garlic
4 large beef steak tomatoes
7 tbsp olive oil
2 tsp cumin
1 tsp tomato paste
1/2 tsp sugar
6 medium eggs
1/4 cup feta
Cilantro to garnish
Finely chop the onion and slice pepper into thin slices
Roughly chop the garlic and chili
Slice tomatoes in half and cut out the stalk. Continue to chop tomatoes into medium slices.
On a medium heat, warm the pan up with the olive oil.
Fry the onion for several minutes until translucent and add the chili.
Add 1 tsp cumin and 1/4 tsp paprika and stir.
Add in the pepper and garlic and fry for 3-5 mins.
Mix in the tomato paste until everything is coated.
Add in another 1 tsp cumin, 1/4 tsp paprika and salt/pepper to taste.
Add tomatoes and stir everything in. Lower the heat slightly and cover the pan. Cook for about 8-10mins, stirring halfway through until the tomatoes fall apart.
After a few more minutes, taste the sauce adding more spice if needed.
Create shallow dents into the sauce and drop in one egg at a time. Option to add some fresh, finely chopped garlic on top. Cover the eggs slightly with some of the sauce and cover the pan. Cook eggs for approximately 5 minutes until they are cooked but still a little wobbly.
Serve the Shakshuka in the pan and top with some crumbled feta cheese and cilantro. For the full Israeli experience, serve with bread and tahini sauce.