My cousin Diane is married to Avi, a Jerusalemite known in our family as the meat expert, though honestly, he’s great at cooking just about anything. On our recent trip to Israel, we spent a weekend at their place, and Avi made us a classic shakshuka for brunch. It was so good that I realized I didn’t have a classic version on the blog yet. So here’s his, straight from his Modi’in kitchen to yours.
If you want something even simpler, try my other shakshuka recipe, and there’s a vegan version too. In our house, shakshuka isn’t just for brunch; we eat it any time of day. It’s best with fresh, fluffy pitas or Turkish bread to scoop it up, a green salad or a crunchy vegetable salad on the side, and plenty of tahini.
Classic Shakshuka
Ingredients
- 2 tablespoons olive oil
- 1 large onion - peeled and diced
- 1 bell pepper - chopped
- 2 garlic cloves - minced
- 10 medium tomatoes - about 3 pounds, diced
- 2 teaspoons sweet paprika
- 1 dried hot chili pepper - optional
- ½ teaspoon curry masala or turmeric
- 4 free-range eggs
- Handful of parsley - chopped finely for
Instructions
- Put olive oil in a high-rimmed skillet over medium-high heat. Add the onions, bell pepper and garlic. Season with salt and cook for 5 minutes, stirring occasionally.
- Add the tomatoes, spices and chili pepper. Lower the heat to medium and cook for 20 minutes, stirring occasionally.
- Crack the eggs over the tomatoes and cover the skillet partially. Cook until the egg whites are fully cooked. Remove from the heat. Sprinkle the parsley over the shakshuka and serve with tahini and good bread.
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Yummy!!!! The Kale Shakshuka looks so good too!
thank you!!