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Shakshuka is a popular Israeli tomato and eggs dish, delicious for a leisurely breakfast or brunch and filling enough to serve as breakfast-for-dinner. This classic mildly spicy shakshuka has layers of seasoning as well as fresh and frozen herbs.
1 tablespoon olive oil
1 onion, finely chopped
1 red bell pepper, seeded and diced
4 cubes Dorot Gardens Frozen Garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 and 1/2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper (optional)
1 (28 ounces) can diced tomatoes
2 tablespoons tomato paste
6–8 eggs
2–3 tablespoons fresh parsley, chopped (plus more for serving)
Heat olive oil in a large skillet over medium-high heat. Add the onion and diced bell pepper and sauté for approximately five minutes, stirring frequently.
Stirring continuously, add the Dorot Garlic cubes and cook for one minute more.
Add the salt, black pepper, chili powder, ground cumin, paprika, and cayenne. Mix well to combine.
Stir in the can of diced tomatoes with its juices and bring to a low simmer. Reduce heat to medium-low and use a potato masher to break down the onion, bell peppers, and tomatoes into small bits and pieces. Continue to simmer, stirring occasionally, until liquid is reduced by at least half.
Use a spoon to make small wells in the sauce. Carefully crack one egg into each well. Reduce heat to medium-low, cover and cook for six to 10 minutes, or until eggs are cooked to your preference.
Garnish with fresh chopped parsley, if desired.
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done it already five times. it’s really really really really good
can I use tomato paste instead or the diced tomatoes???
No, I would not recommend substituting diced tomatoes with tomato paste. You can use crushed tomatoes instead of diced if you’d prefer.
Very tasty! I made shakshuka for the first time ever (shehechiyanu!) and achieved pretty excellent results with this recipe, but it is a bit flawed. First of all, it mentioned 2 tbsp of tomato paste in the ingredients list, but nowhere in the steps for the recipe does it say where that is to be added (I must have reread it at least 4 times to make sure I wasn’t going crazy). I ended up adding it in step 4 along with the diced tomatoes. Secondly, it says in step 4 to reduce the heat to medium-low, yet it also says to do that in step 5. Can’t reduce it to medium-low twice. I opted to just keep the heat where it was at. Thirdly, step 6 says to garnish with fresh parsley if desired, but when the parsley was mentioned in the ingredients list above, it indicated 2-3 tbsp plus MORE for serving, which to me means that the parsley needed to be added during the cooking process and not just as a garnish, so I mixed the parsley in before adding the eggs.
I would recommend cracking your eggs into a small bowl one at a time and then gently plopping them into the wells, because I imagine it could get messy otherwise. Also, I added a touch of allspice to the sauce as it was cooking to introduce that slightly sweet-spicy flavor I was going for, which absolutely delivered. I garnished with more fresh parsley, some dukkah, and za’atar. It was delicious. This recipe would have gotten 5 stars from me if it had been a bit clearer/easier to follow.
Thank you very much for all your feedback, we are in the process of fixing everything now. We apologize for the confusion in the recipe.