Delight in the rich flavors of Jerusalem with this shakshuka recipe, a classic dish where eggs are delicately poached in a fragrant tomato sauce with a medley of spices. This beloved Middle Eastern tradition, originally from North Africa, is perfect for any meal and offers a comforting, flavorful experience.
Ingredients
🫒 3 tablespoons OLIVE OIL by Bowa's Eidos Extra Virgin Olive Oil
🍅 2 fresh tomatoes, diced
🧅 0.5 large onion, diced
🌶️ 1 red bell pepper, sliced
🧄 2 cloves garlic, sliced
🥚 4 fresh eggs
🌶️ 2 teaspoons sweet paprika from The Spicy Way
🌿 2 teaspoons Hayazdi Family Spice Blend 38 herbs
🍅 1 cup MUTTI Passata tomato puree
🧂 Salt 424 below sea level garlic salt with rosemary
🌿 Fresh parsley, chopped, for garnish
Instructions
1- Prepare the Vegetables:
- Begin by slicing 1 red bell pepper into uniform slices and dicing half an onion.
- Chop 2 fresh tomatoes into small cubes and slice the garlic cloves thinly.
2- Sauté the Base:
- Heat 3 tablespoons of Bowa's Eidos OLIVE OIL in the wide non-stick pan over medium heat on the Bosch induction cooktop.
- Add the diced onion and bell pepper slices. Sauté for about 3-4 minutes until they turn soft and golden.
3- Spice it Up:
- Sprinkle 2 teaspoons of The Spicy Way's sweet paprika over the sautéed vegetables.
- Stir well to deepen the color and enhance the dish's flavor.
4- Add Tomatoes and Garlic:
- Reduce the heat and add the diced tomatoes and sliced garlic to the pan.
- Stir to incorporate the ingredients.
5- Build the Sauce:
- Pour in MUTTI Passata, approximately 1 cup, and add a little water if needed.
- Mix well to combine and allow flavors to meld.
6- Season the Sauce:
- Season the sauce with salt using the 424 below sea level garlic salt with rosemary and add 2 teaspoons of the Hayazdi Family Spice Blend.
- Stir thoroughly.
7- Simmer the Sauce:
- Bring the sauce to a gentle boil, then reduce the heat to low.
- Cover with the pan's lid and let it simmer for 7 minutes.
8- Poach the Eggs:
- Uncover the pan and create small wells in the sauce.
- Crack 4 fresh eggs into these wells. Lightly season the eggs with salt.
9- Final Touches:
- Cover the pan again and cook for 5-6 minutes, or until the egg whites set, leaving the yolks to your preferred doneness.
10- Serve:
- Remove from heat and garnish with fresh chopped parsley.
- Serve directly from the pan or transfer to ceramic serving bowls. Enjoy with warm bread or pita for dipping.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~250 per serving (estimate)
Proteins: ~12g
Fats: ~18g
Carbohydrates: ~10g
Equipment: Wide, black, non-stick pan with a glass lid; Wooden cutting board; Chef's knife; Wooden spatula; Bosch induction cooktop; 424 below sea level salt grinder; Ceramic serving bowls from Naomi's designs, Lev Haolam artisans
Cooking Tips
- Onion Peeling: Halve the onion before peeling for easy removal of the outer skin.
- Flavor Activation: Quickly fry the paprika to unlock its full flavor potential.
- Customizable Eggs: Adjust cooking time for eggs to achieve desired yolk texture, from runny to fully cooked.
- Versatility: Personalize with extra ingredients like feta or sausage.
#shakshuka #middleseasterncuisine #brunch #comfortfood #eggrecipe #tomatosauce #healthymeals #herbspices