In Israel, Shakshuka is typically a breakfast dish, but in my opinion, you can eat this comforting tomato stew whenever you want! I usually end up making it when I am on my last few days before I need to go on a grocery run because I more often than not have all the ingredients needed to make it. it's easy, comforting, filling and healthy- super tasty too! Try my recipe!
600 grams diced tomatoes
4 large eggs
1 red pepper, seeds removed and diced
1 onion, diced
2 cloves garlic, chopped
1 tsp cumin
1 tsp smoked paprika
1 tsp cayenne pepper ( if you like it hot, otherwise, use 1/2 tsp first and just add to taste)
4 oz feta cheese, crumbled
1 handful of coriander
salt and pepper, to taste
4 warm pitas
- Saute onions until translucent then add pepper until softened. Add garlic until fragrant.
- Pour in tomatoes and simmer for about 2 minutes
- Add cumin, paprika, cayenne pepper, salt and pepper and simmer until sauce thickens and reduces slightly.
- Crack eggs carefully into the tomato mixture, add feta and pop in the oven for about 7 minutes ( more if you want your yolk fully cooked)
- Throw cilantro on top and serve with warm pita.