Mama'Shakshuka

 
  • Cooking and Prep: 20 m
  • Serves: 4
  • Contains:

Submitted by Sully Katz

 

My Israeli husband loves shakshuka so I made up this recipe which he loves and confesses that it is better than the original.

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Shakshuka

  1. Heat oil in a large skillet and cook onion covered for 4 minutes.

  2. Add peppers, season with salt and pepper and cook covered for an additional 6 minutes, until just soft. Stir in garlic and cook 1 more minute. Add the whole can of tomatoes. Bring to a boil, reduce heat and simmer for about 5 minutes.

  3. Make 8 wells in the vegetables and pour one egg in each one.

  4. Cover and simmer gently for 4 minutes. Uncover and cook for another 5-6 minutes.

  5. Serve immediately.

  6. Eat with any toasted bread. Baguettes preferably. Can be served for breakfast, lunch or light supper with a soup.

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