Shakshuka

Eggs poached in a spiced tomato and pepper sauce.

Ingredients

• 6 Tomatoes
• 2 Red bell peppers
• 1 Onion
• 4 cloves Garlic
• 5 Eggs
• 1 tbsp Paprika
• 1 tsp Cumin
• 1 tsp Chili flakes
• 4 tbsp Olive oil
• ¼ cup Parsley
• 100 g Feta cheese
• 2 tsp Salt

Method

1. Soften the base — Cook the sliced onion and pepper in olive oil for 12 minutes until soft and sweet.
2. Add spices — Stir in the garlic, paprika, cumin and chili and cook 1 minute.
3. Reduce the sauce — Add the chopped tomatoes and salt and simmer 20 minutes until thick enough to hold a dent.
4. Make wells — Press hollows into the sauce with the back of a spoon.
5. Add eggs — Crack an egg into each hollow, cover, and cook 6 minutes until the whites set but the yolks stay runny.
6. Shakshuka is ready — Scatter with parsley and crumbled feta and serve straight from the pan with bread.

More Israel recipes

• Sabich
• Falafel