Tag Archives: Israeli food

Shakshuka

Shakshuka

Hands down the simplest and best tasting Shakshuka I’ve ever had.

  • 1 Pkg Matbucha Dip – Achla (or more if you'd like)
  • 1 Can Diced Tomatoes (use it all even the juice)
  • 1 Medium Onion (thick chopped)
  • 1 Bell Pepper (any color or mix them!)
  • 2 tsp McCormick's No-Salt Garlic & Herb Seasoning (to taste)
  • 1 tsp Cumin (to taste)
  • 1/2 tsp Salt, Black Pepper (to taste)
  • 6 Eggs
  • OPTIONAL Aleppo Pepper, Chili powder, Schug, Harissa, or Hot sauce (add during cooking or after)
  • OPTIONAL Feta, Shredded Mozzarella, or Parmesan Cheese if making in a dairy skillet
  • OPTIONAL Ground Beef or Kosher Sausage if making in a meat skillet

  1. In a medium skillet add all the ingredients (not the eggs) and bring to a simmer stirring often.

  2. When the mixture has thickened, about 15 minutes or so, crack the eggs ONE AT A TIME into a clear cup checking for blood spots.

  3. If none found, take the spoon you are using to stir the tomato mixture and make a small well in the sauce.

  4. Slowly pour the egg into the well you’ve made. 
    Do this each time for each egg.
    Make a ring of eggs around the outside of the center of the skillet.

  5. Cover the skillet and let the eggs cook to your desired consistency.
    I like them a little softer rather than completely hard.

  6. When almost done, uncover and turn off the heat.

  7. Serve by spooning out a section of eggs & sauce into a bowl or a plate.
    Put a slice of bread (whatever you like) with the Shakshuka.
    Eat and Enjoy!
    Feel free to modify as you see fit.