Israeli Shakshuka with Eggs

Published by Bat-El at December 18, 2016

Ingredients

4 Tbsp olive oil
1 big onion- chopped
½ red bell pepper- diced
4 garlic cloves- chopped
½ jalapeño pepper- diced
2 cans of 16 oz diced tomatoes
1 Tbsp red paprika
¼ tsp cumin
Pink himalian salt
Pepper
6-8 eggs
Fresh parsley (optional)

Shakshuka is one of those things that I save for rainy days. It is not on my everyday menu list. Not because we don’t like it. But because I need to have the right momentum making it. I save it for special days. And once I make it I enjoy every step of the way. It is my “life saving” meal. If unexpected guest shows up I’m not worried. I go to my pantry and fridge, grab what I need and in 15-20 minutes I have the most delicious comforting meal that satisfies everyone. Of course fresh bread and Israeli salad on the side are a must have. And if you have leftovers (which I very much love!) you’ll have the most amazing breakfast sandwich the next day! Ok, enough talking. Let’s make shaksuka!

Instructions

1). In a wide pot or skillet heat up the oil, add the onion and red bell pepper. Sautee for few minutes and then add the jalapeno and garlic and mix for one more minuet.

2). Add the diced tomatoes, the paprika, cumin, salt, pepper, mix. Lower the flame all the way, COVER, and let simmer for 10 minutes.

3). Add the eggs one next to the other. Sprinkle some salt and pepper and cover again for another 5-10 minutes. Depending whether you like the eggs well-done or not. Sprinkle some chopped parsley and serve hot!

Enjoy!