Shakshouka On the Go

Estee Kafra Recipe By
  • Cooking and Prep: 40 m
  • Serves: 6
  • Contains:

A family favorite, this is easily made in the morning if the vegetable-tomato sauce is prepared ahead. You can refrigerate the mixture for up to four days ahead of time. In the morning, just spoon some of the mixture into a ramekin, add an egg, top with your favorite cheese, and bake. The vegetable mixture can also double as a filling for an omelet, taking your morning eggs to the next level.

Ingredients (12)

Main ingredients

Start Cooking

Prepare the Shakshouka

  1. Preheat oven to 450°F (230°C).

  2. Heat olive oil in a large frying pan and add the onion and garlic. Sauté over medium heat until softened. Add the peppers and tomatoes and cook, stirring constantly, until the vegetables have softened and blended together.

  3. Add the tomato paste and the seasonings. Stir for one to two more minutes until fully blended.

  4. Divide mixture evenly among six ramekins or disposable muffin tins. Crack one egg into each ramekin.

  5. Top with some feta cheese, if desired, and cover well. Bake for seven minutes.

  6. Alternatively, place the vegetables in an eight-inch (20-centimeter) baking pan. Make six holes in the mixture and pour an egg into each hole. Cover and bake for seven minutes. Let sit on the counter to cool for a few minutes before serving.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

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