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Recipe by Sara and Yossi Goldstein

Calabrian Chili Shakshuka

Calabrian Chili Shakshuka add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg

Shakshuka is a breakfast favorite all the time, but especially on Passover when our options are limited! I took the classic recipe and kicked it up a notch with Tuscanini’s Calabrian chilis. They add a beautifully complex flavor and piquant kick that works beautifully in the tomato sauce. They provide a real decent amount of heat, so use accordingly!

Ingredients

Calabrian Chili Shakshuka

  • 1 (28-ounce) can whole peeled tomatoes

  • 6 large eggs

  • salt, to taste

  • pepper, to taste

  • chopped, checked parsley and/or cilantro, for serving (optional)

Directions

Prepare the Calabrian Chili Shakshuka

1.

Heat olive oil in a large sauté pan on medium heat. Add in the onion, bell pepper, and sliced chilis. Cook for five minutes, or until the onion becomes translucent. Add the garlic and spices and cook for an additional minute.

2.

Pour the can of tomatoes into the pan and break up the tomatoes with a spoon. Bring the sauce to a simmer and season with salt and pepper.

3.

Using a large spoon, create wells in the sauce and crack an egg into each well. Cook for five to eight minutes or until the eggs are cooked to your liking. Garnish with fresh herbs if desired.

About

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Calabrian Chili Shakshuka

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Nechama Seligson
Nechama Seligson
1 year ago

looking good

shloimy deutsch
shloimy deutsch
1 year ago

yum!!!!