If you haven’t heard of Shakshuka, you need to. It was another Hamptons favorite my sister was in charge of during our Labor Day family weekend.
Shakshuka is a staple of a healthy Israeli breakfast. It is essentially a one-skillet dish of baked eggs in a stew of tomatoes, onions and bell peppers, seasoned with beautiful, middle eastern spices which give it its tangy, flavorful aroma. Shakshuka is first cooked on the stove and then baked in the oven for a light brown, crispy crust. A perfect, juicy dish with runny eggs to dip your bread in, and enjoy an explosion of flavor.
Each recipe is different and allows variation, so don’t hesitate to use your own predilections. Topped with labneh, crumbled feta or parmesan cheese, Shakshuka is the Israeli breakfast or brunch dish you have been looking for!
– 2 red bell peppers, sliced
– 1 large onion, sliced
– 3 cloves garlic, minced
– 2 cans crushed tomatoes
– 1 tomato, diced
– 2 tsp. cumin
– 1 tsp. mild paprika
– ½ tsp. coriander
– ½ tsp. red pepper flakes (optional)
– 2 tbsp. extra-virgin olive oil
– 8 eggs
– ½ cup PRESIDENT FETA CHEESE CRUMBLES
– Salt and pepper (to taste)
– Freshly chopped parsley (for garnish)
Preheat oven to 375°. In an oven-safe skillet, over medium heat, saute onions until light brown. Add garlic, bell peppers and cook until tender. Insert tomatoes (fresh and canned), spices and season with salt and pepper. Cook for 10 minutes, to thicken. Using a spoon, make 8 holes in the mixture and carefully crack 8 eggs, placing one in each hole. Cover with aluminum foil and bake until eggs are just set and a light crust starts to form around the edges. Top with feta cheese and garnish with parsley.
Tip: For runny eggs bake 10-12 minutes, for less runny eggs and a finer crust, bake 15-17 minutes. As a refreshing side dish prepare some arugula with a balsamic sauce, goes wonderfully with this Israeli breakfast Shakshuka.
Have you read my other recipes? I am sure you’ll find more favorites here!