How to Make Israeli Shakshouka
Israeli Shakshouka 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 incredibly delicious.
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How to Make Israeli Shakshouka
Israeli Shakshouka 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 incredibly delicious.
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| Servings | Prep Time |
| 3-6people | 10minutes |
| Cook Time |
| 20minutes |
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Ingredients
- 2tablespoons canola oil
- 1cup onions, peeled and diced
- 1medium red bell pepper, chopped
- 1medium orange bell pepper, chopped
- 2cups mushrooms, thinly sliced
- 2cups diced tomatoes
- 2tablespoons tomato paste
- 1/2teaspoon chicken bouillon paste
- 1/4cup hot water
- 1teaspoon paprika
- Salt & pepepper to taste
- 6 eggs
- 1tablespoon chopped parsleyoptional, for garnish
Instructions
- Prepare your ingredients ahead of time for easy in cooking.
- Heat a large skillet over medium heat. Add oil and heat for 30 seconds before adding the onions. Sauté 3 to 4 minutes or until onions become translucent.
- Add the bell peppers and mushrooms, sautéing 5 to 7 minutes until softened. Add in tomatoes and continue to simmer.
- 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.
- Add paprika. Stir and simmer 5 minutes until the sauce begins to reduce. Add salt and pepper, adjusting the sauce to your liking/taste.
- 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.
- 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