1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (788g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth
Calories 413
Calories from Fat 95		(23%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 1165mg		48%
Potassium 1736mg		49%
Total Carbohydrate 66.2g		22%
	Dietary Fiber 10.2g	40%
	Sugars 21.9g
Protein 18.0g		36%
detailed view... how is this calculated?

Shakshuka

Recipe #179597 | 1½ hours | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Kumquat the Cat's friend
Jul 28, 2006

An Israeli dish served at Ori Apple, a hummus restaurant on St. Marks Place in Lower Manhattan. An "eat anytime" dish. From an article in the Wednesday food section of the New York Times.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil
1 medium onion, roughly chopped
2 garlic cloves, minced
1 teaspoon jalapeno, minced and seeded (or more to taste)
2 red peppers or green peppers, roughly chopped
8 fresh plum tomatoes, roughly chopped
2 (28 ounce) cans Italian plum tomatoes, strained (peeled)
1/2 teaspoon hot paprika or cayenne pepper
2 teaspoons sweet paprika
1 teaspoon turmeric
1 teaspoon salt, more to taste
1 teaspoon fresh ground black pepper, more to taste
1 teaspoon sugar
1 cup canned tomato juice
1/2 cup vegetable broth
4 large eggs
za'atar spice mix, for serving
4 pita breads, warmed

Directions

1
Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
2
Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
3
Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
4
Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
5
Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
6
Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs).
7
Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.

Questions about this recipe?

Featured Reviews for This Recipe

From: CafeCook

On Jan 26, 2009

This is the perfect shakshuka recipe. I added some crushed chili flakes (i love spicy food) and cumin to mine. Sensational, so warming on a cold day. Thanks for the recipe! P.s the tip for covering the pan with lid when adding the eggs definitely speeds up the process.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Mew25

On Nov 16, 2008

This was really good and easy! My sister said it was better than the one her Israeli roommate makes =) I left out the jalapeno (didnt have one), but it was still nice and spicy...and i just used the reserved tomato juice from the canned tomatoes instead of opening a can of tomato juice. I let the sauce simmer away for almost 2 hours while i made everything else, and the flavors were just perfect (i didnt even change any of the seasonings or adjust them at all, which i ALWAYS do when following a recipe) Thank you so much! I've been craving this ever since my stay in tel aviv =)

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Elmotoo

On Sep 23, 2006

Great stuff!!! And if you cook it on high, the liquid reduces in about 20 mins vs. 1 hour. An excellent brunch dish. I did reserve 1c of the juice from the cans of tomatoes instead of opening another can of tomato juice. Oh, if you put a lid on the pot after adding the eggs, they cook quickly! This JUST fit in my 12" cast iron skillet. Thanks, Kumquat!

4 people found this review helpful

Was this review helpful to you? YES | NO

From: Pesto lover

On May 13, 2007

This was sensational!! I didn't add the jalapenos, but the cayenne took care of the heat. It was very easy to make. My husband loved it, and so did I. I put some aside before adding the eggs, and we used it as a side dish the next day. It worked! This will become a regular for us. Thanks for sharing this great recipe.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews