Recipe: Shakshouka (Skillet Eggs with Tomatoes & Peppers)

Serves 2-4

Ava’s my little alarm clock. Most days we get up about 8 am (bless her). On the mornings that I wake up before Ava, I like to sit in the drowsy quiet, by the window. I’m not really asleep. I’m not really awake. I’m just glad for a few minutes to stare into the stillness and daydream.

Often my thoughts turn to people in other countries. Slowly, I sip my tea and wonder … what are they doing, right now? Are they sleeping? Awake? Are they happy? Sad? Do they Tweet? Are they obsessively checking their Facebook? Are they sitting by a window wondering about me?

Hello? Is any body out there?

And then Ava wakes up and the excitement of the day begins.

I can tell you one thing for sure – right now, somewhere in Israel, someone is eating Shakshouka, breaking their bread and dipping it in the rich sauce. This simple one-pot dish was once considered the working man’s food and is balanced – loaded up with protein, veggies, and – with a slice or two of bread – carbs. So, go ahead, make this dish and sit at the Israeli Global Table.

NOTE: My version is mild, but feel free to kick it up with cayenne or hot paprika.

Ingredients:

2 large red peppers, chopped
2 large anaheim peppers, chopped
1 onion, chopped
5 cloves garlic, sliced
1/3 cup olive oil
1 28 ounce can whole, peeled tomatoes
2 tsp paprika
1/2 tsp cumin
salt

eggs, as desired, for poaching
bread for dipping, preferably baguette
chopped parsley, for garnish

Method:

Let’s teleport to Israel for breakfast. First chop a mountain of veggies while sitting on top of a … mountain. Or at least a really big rock.

Here’s the veggies…

And here’s the really big rock …

Timna Park, Israel

Get cozy on the rock – set up a little campfire. Brown all your veggies in a large skillet with plenty of olive oil.

If you cook them over a medium-high flame, this will take about 15-30 minutes, depending on the size of the pan.

When everything is soft and brown and you’re whole house smells like “good,” add in the tomatoes without the juice. Crush them up with a wooden spoon. Reserve the juice for thinning the sauce later, if desired. Just keep in mind, Shakshouka is typically thick and chunky.

Next, season with paprika and cumin. Cover and simmer gently for about an hour.

Right before serving, break eggs on top of the gently simmering sauce, cover with lid and poach. I like my yolks soft and creamy, but not runny. This took 3-5 minutes.

Garnish with plenty of parsley. A coarse chop is lovely in this rustic dish.

Bring to the table in the pot you cooked it in.

Eat, smile, laugh, love. And, to make it even better, dip some bread in the shakshouka and eat below the Timna Arch…

Timna Arch ( Negev Desert, Israel). Photo by Mark Wilson.

… with someone you love with all your heart.

Thanks, Israel.

 

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Comments

  1. Shakshouka has become a comfort food (and end-of-week pantry) favourite at my house. It is really great if you top it with a little feta or halloumi right after the eggs have cooked – it brings it to food heaven for me.

  2. O I love this stuff!! Brilliant breakfast

  3. looks like a great way to start the day;-)

  4. Sasha Martin says:

    Caffetteria – Great idea! I’ve seen it done that way (and even bought feta to try it, but forgot). I’m definitely crumbling on some cheese next time.

    Karen and Wizzy – yes, yes! :)

  5. A great way to end the day too. I made this for dinner tonight and it was delicious. I doubled the recipe which means dinner tomorrow night too (and I’ll try it with feta).

  6. Wow! Looks delicious!

  7. shakshouka maybe eaten in israel but its originally north african, my grandma makes this and shes older than israel. It probably probably originates from menemen which a turkish version of this.

  8. oh, its delicious and any veg will do, there are variations with aubergine, cougettes etc… I love to serve this with either feta sprinkled ontop.

  9. Delicious! Brunch today couldn’t have been better.
    Thank you for this — & all your wonderful recipes & mind-traveling!

  10. I found this here a few weeks ago and fell in love instantly. Then (as one does with new love) I went a little nuts. I do it with eggs. I do it without eggs. I poach chicken in it instead of eggs. (A very wow and yummy thing). I serve it (again, without eggs) over rice. I add various veg. Now, I make up large batches to divide and freeze to just have whenever. I hope I haven’t offended any purists, but the “base” (essentially just the whole recipe without the eggs) is so yummy and versatile that it’s now a staple in my house.

    And six or seven extra hugs to whomever suggested adding feta.

  11. I found your recipe and thought it’d be a great breakfast idea for Father’s Day. ;) And let me tell you I was really impressed! The soft capsicum & flavoursome tomato sauce went perfectly with the delicate eggs, which had a sort of sweetness to them (no sugar added!). ^_^ The parsley gave the dish a nice freshness and a thick slice of crusty bread with it was absolutely lovely! Dad’s wasn’t too sure about this dish (he’s a picky eater) but I think he liked it eventually. ^^;; My mum liked it though~

    Thanks for sharing your lovely recipe! I hope to have Shakshouka again more often :)

Trackbacks

  1. […] This sauce would be great for a variation on our vegetarian Shakshouka that we made back with Israel. Shakshouka is also enjoyed in […]

  2. […] shakshouka before – the kind that is rather like a tomato sauce with poached eggs inside (and, by the way, yum!) – but Yemen makes shakshouka […]

  3. […] at Silk Road Gourmet and peeled photo from Fotoos Van Robin 6) Shakshouka from right here, on Global Table Adventure 7) Idaho Sunrise from Our Best Bites 7) Colombian Poached Egg Soup from right here, on Global […]

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