Israeli Shakshuka
Israeli Shakshuka is a traditional breakfast in Israel. It’s easy to make, packed full of fresh vegetables, tomatoes, and eggs, and best of all, it’s mouthwateringly delicious.
Israeli Shakshuka
Israeli Shakshuka is a traditional breakfast in Israel. It’s easy to make, packed full of fresh vegetables, tomatoes, and eggs, and best of all, it’s mouthwateringly delicious.
Servings Prep Time
3-6people 10minutes
Cook Time
20minutes
Servings Prep Time
3-6people 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Prepare your ingredients ahead of time for easy in cooking.
  2. Heat a large skillet over medium heat. Add oil and heat for 30 seconds before adding the onions. Sauté 3-4 minutes or until onions become translucent.
  3. Add the bell peppers and mushrooms, sautéing 5-7 minutes until softened. Add in tomatoes and continue to simmer.
  4. Dissolve tomato paste and chicken bouillon paste in 1/4 hot cup hot water. Pour liquid over vegetables and stir to combine, lowering heat to medium.
  5. Add paprika. Stir and simmer 5 minutes until the sauce begins to reduce. Add salt and pepper, adjusting the sauce to your liking/taste.
  6. Using a spoon, create six shallow divots, spacing them evenly in the sauce where the eggs will be placed. Crack eggs, one at a time, into the divots. Cover, lower heat to medium-low, and let simmer until the egg whites have hardened, leaving the yolks soft. Sprinkle parsley evenly over eggs and sauce.
  7. Serve by scooping around the egg and carefully laying on a plate with sauce. Serve with pita bread, cottage cheese, whole wheat toast, and seasonal fruit.
Recipe Notes

Serve with cottage cheese, whole wheat toast, and fresh seasonal fruit.

Recipe by Vivi Mizrahi for www.culinarybutterfly.com

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