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Recipe by Joodie the Foodie

Robust Shakshuka

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Robust Shakshuka
Dairy Dairy
Easy Easy
5 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
30 Minutes
Diets
- Vegetarian - Pescatarian - Low Fat

Not everyone is able to go out and BBQ or take the day to celebrate Israel, but here’s an easy way you can. Make yourself some shakshuka, it’s delicious and it can be your way of celebrating all that our country has accomplished!

Ingredients

Main ingredients

  • 1 tablespoon Bartenura Olive Oil

  • 3 medium onions, diced

  • 4–6 cloves garlic (to taste), minced

  • 1 bell pepper, diced

  • 1 jalapeño, diced (optional)

  • 6 cremini mushrooms, diced

  • 1/4 cup Tuscanini Tomato Paste

  • 4 plum tomatoes, diced

  • 1 teaspoon cumin

  • 1 teaspoon sweet paprika

  • 1 teaspoon shakshuka spice blend

  • 1 teaspoon salt

  • 1/2 teaspoon oregano

  • dash cayenne pepper

  • freshly cracked black pepper, to taste

  • 1 (15-ounce) can Gefen Tomato Sauce

  • feta, bulgarian, goat cheese, etc. (choose your cheese preference)

  • 5–8 eggs (depending how many eggs per people)

Garnish

  • parsley

Serving

  • baguette or crusty white bread

Directions

Prepare the Shakshuka

1.

Heat up the oil in a large sauté pan over a medium flame.

2.

Add in the onions and sauté until golden.

3.

Add in the garlic, pepper and jalapeño. Sauté until softened, around five minutes.

4.

Add in the mushrooms and sauté until the mushrooms have shrunken down.

5.

Add in the tomato paste and stir to coat. Cook for a few minutes to let the sweetness come out.

6.

Add in the tomatoes and all the spices, up until black pepper. Stir everything to make sure it’s well mixed and add in the can of tomato sauce. Cover the pan and cook until the sauce has thickened, around five minutes.

7.

Sprinkle your choice of cheese on top, cover and cook until the cheese has started to melt.

8.

Make a well in the tomato sauce for each egg your adding in, making sure that there is tomato sauce on the bottom. Add one egg to each well, cover and cook until the whites have set but the yolks are still runny.

9.

Garnish with parsley and serve with bread!

About

This recipe originally appeared on Joodie the Foodie. Visit joodiethefoodie.com for more fresh perspectives on classic dishes.

Recipe tags

appetizer brunch delicious healthy lean lunch light lunches quick-and-easy shakshouka shakshuka super easy
Robust Shakshuka

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