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Sunny Shakshuka

February 16, 2012

Shakshuka, sounds like a dance (c’mon everyone, let’s do the Shakshuka!) but it’s one of  Israel’s premier comfort foods. Most often eaten for breakfast, it’s also terrific for lunch or as a light supper. And very fun to say.

Stray tomato impersonating egg

My friend Chana, having come to LA from Israel when she was 19, told me how she prepares it. This was my first attempt. If you’ve got pointers, please advise.

Let the sauteing begin

The eggs are  plopped right over this delicious and simple thick sauce, essentially being poached in a sunny-side-up kind of way.

Eggs sunning themselves

So make this dish for someone you love – yourself or yourself and someone special – and you’ll have  yourself a sunny day. And make up your own shakshuka dance to celebrate.

Hey, looks like huevos rancheros minus the tortillas!

Shakshuka

Ingredients:

2 t. olive oil
1/2 t. cumin
1/2 onion, chopped
1/2 green pepper, small dice
1 garlic clove, minced
4 medium tomatoes, chopped (cluster or juicy tomatoes work best, you can throw in one Roma tomato but all Romas makes the dish more meaty and less saucy)
dash of cayenne pepper (or to taste)
4 eggs
salt & pepper

Options:

This is a very flexible method. Many variations will deliver for you.

-Omit the green pepper if that’s not your thing.
-Add 1/2 can of rinsed and drained garbanzo beans and stir into tomato mixture before adding the eggs.
-Include a small diced zucchini after the onions and peppers have cooked a bit.
-For more heat (above is a very  mild version) add one or any combo of the following: chopped jalapeno, red pepper flakes, hot sauce.

Directions:

Chop all ingredients that need chopping. Heat a large skillet and heat the oil. Add cumin and stir with a wooden spoon on medium heat just to release aroma, no more than 1/2 minute or so.

Add onion and green pepper, and cook for 3 minutes, until softened. Add garlic and stir, then add the tomatoes. Add cayenne. When tomato mixture bubbles, reduce heat to medium-low, cover and cook for 5 minutes, until softened.

Break eggs one at a time into a small bowl and slide atop tomatoes, equidistant from each other to keep them whole and separated (placing them around the perimeter works for 4-5 eggs). Cook covered, for about 3 minutes. Remove from heat, keep covered, for 2 more minutes, or just until whites have set. Experiment with cooking time for eggs to reach your personal eggy preference – I like the yolks a bit runny to scoop up with bread or potatoes. Serve immediately.

Serving Suggestions:

-goes great with warmed pita, toasted sourdough or whole-grain bread

-make some quick & delicious roasted potatoes as a side

ROASTED POTATOES (serves 2)

2 medium Russet or Idaho potatoes, bite-sized dice
1 T. olive/grape seed oil (or less- just enough to coat)
salt & pepper
garlic powder

Pre-heat oven to 400°. Toss diced potatoes with oil and add seasonings. Place on foil-lined baking sheet. Roast for 30 minutes, stirring once, halfway-through until browned on the outside and tender on the inside. Lift up foil ends to make a little keep-warm package until ready to serve.

Was a sunny day, not a cloud was in the sky...

bb tip:

If you don’t have a lid for your large skillet, don’t fret. Use a piece of aluminum foil to cover.

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From → Breakfast, Veggies

4 Comments
  1. You are brave! I’ve been wanting to make Shakshuka for 2 years now, since loving the dish in Israel.
    As usual we seem to cook with twin desires.

  2. mrs G Johnson aka Ms G permalink

    I love this please keep up the good work it keep me health

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