Shakshuka, A small taste of Israel is a popular Middle Eastern and North African dish.
This is a very simple and healthy dish to make at home. It is perfect for breakfast and actually any time of the day. I like my eggs well done and decided to cook my eggs through. Traditionally, shakshuka is served with pitta bread.
When I visited Israel earlier this year I had my first Shakshuka with chicken shawarma at Shakshukia. It was very delicious, rich in taste and oozing with flavour. There are so many variations you make with Shakshuka and I was eager to make my own when I got back to the UK.Serving size: 2-3 | Total Cooking time: 20 minutes (Approx)
- 6 eggs
- 6-8 red vine tomatoes, chopped / 1 can of chopped tomatoes
- 1/2 tbsp tomato puree
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2-3 tsp garlic paste
- 2 tbsp smoked paprika, to taste
- Shakshuka spice (optional)
- 1 tsp cumin
- 1/2 tsp chilli powder
- a handful of fresh coriander or parsley
- salt and pepper, to taste
- Heat coconut oil in a large pan on medium heat. Add the chopped onion, red bell pepper and tomato puree, sauteing for 5 minutes.
- Add all the spices and garlic and let this cook for another minute.
- Add the tomatoes in the pan and begin to bs. reak down the tomatoes using a large cooking spoon and bring this to a simmer.
- You can add sliced chicken and/ or fetta cheese to your shakshuka for an extra touch.
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