Shakshuka isRAELI the ultimate comfort food perfect for any meal of the day!
There are lots of variations on shakshuka recipes that are so delicious, so make sure to check them out! Green shakshuka is my favorite, but the traditional red (tomato) version is delicious too.
Here’s how I made my more traditional version:
- 2 tablespoons of olive oil
- 1 medium chopped onion
- 1 chopped bell pepper
- 2 minced garlic cloves
- Seasoning: cumin, paprika, red pepper flakes, oregano, salt and pepper
- 3-4 chopped tomatoes
- 1/2 cup of microwaved frozen chopped spinach (optional)
- 1 peeled and shredded carrot (optional)
- 1/2 cup water
- 3-5 tablespoons of tomato paste
- 4 eggs
- 1/4 cup chopped parsley (optional to top)
- 1/4 cup chopped fresh cilantro (optional to top)
- Bread to dip in shakshuka
- Cook oil in a skillet on medium high heat
- Add chopped onion, bell pepper and garlic and cook for around 10 minutes, or until onions are translucent.
- Add tomato paste to the pan and stir
- Add 3-4 chopped tomatoes and water and cook until tomatoes are soft
- Add spinach and shredded carrots to stir
- Put on low heat and create four divets in your pan for the eggs and crack one egg into each divet (4 total)
- Place a lid on the pan and cook until egg whites are firm.
- Top with fresh chopped herbs (can also add tahini like Eden Grinshpan in her book Eating Out Loud, and/or your favorite cheese!)
- Enjoy warm with bread of your choice.
*The carrot and spinach are optional additions not typically found in shakshuka, I just added them in mine for extra veggies!
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