Shakshuka is an egg dish poached in a tomato sauce.
It’s my understanding that Shakshuka is originally a peasant dish, something less wealthy folk slapped together with ingredients on hand. I’ve heard that every Jewish grandma has her own way of making it, so you can take my recipe and make it your own.
My first & only Shakshuka was delicious & prepared by an Israeli woman whose family is from a village so old, it’s mentioned in the traditional Seder ceremony. I liked the dish so much, but never got her recipe for the pungent paprika-garlic paste she made ahead of time for her tomato sauce.
So I made up my own recipe.
Shakshuka
Lace a large sauce pan with about two tablespoons of olive oil.
ADD
6 teeth minced garlic
6 Medium, chunked tomatoes
1 Can of diced tomatoes
1/2 Can of tomato paste
1 Chopped green pepper
1/4 Cup finely chopped parsley
1 Cup of water
NOW ADD
2 Tbsp paprika
1 Tsp cumin
1/2 Tsp cinnamon
1/2 Tsp turmeric
1/2 Tsp hot pepper flakes, or any hot sauce you desire.
Go slowly, or use none at all if you are serving children!
Salt & pepper to taste.
Over medium heat, simmer down until vegetables are soft.
Puree with a hand or table top blender until rough.
Crack 6 Fresh Eggs into the sauce, now cover & poach over low heat until the yolk is soft & whites are firm — about 5 minutes.
Ladle sauce into bowl, then place eggs gently on top.
Garnish all over with finely chopped parsley
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