Shakshouka
Shakshouka is actually eggs poached in spicy hot tomato sauce. The origins of shakshouka are in the Northern Africa (Morocco, Tunisia etc.) but it is a very popular dish in Israel. In addition knowing how to prepare a proper shakshouka is part of the IDF military training, and since the military service is obligatory in Israel, there is a high percentage of people that can make a decent shakshouka (just joking).
Originally shakshouka is prepared in an iron cast personal skillet and baked at the final stage, but it can as well be prepared on the stove only.
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3 medium sized white onions
1-3 red hot chili peppers
1 red bell pepper
1 green bell pepper
4-5 medium size ripe tomatoes
3 tbsps. tomato paste
12 eggs
cumin
sweet paprika
olive oil
salt
pepper
Preparation time: 20 minutes
Difficulty level: Easy
Servings: 6
Ingredients
Preparation
Dice the onions and the bell peppers.
Thinly slice the chili.
Heat a large skillet on medium-high heat.
Put 4 tbsps. olive oil and sauté the onions for 2 mins.
Add the chili and the bell peppers and sauté 3 mins. more.
Dice the tomatoes and add them to the skillet. Sprinkle some salt and pepper.
When the tomatoes start to soften and release the juice, add the tomato paste and 3 tbsps. water, stirring constantly. You should get quite a thick sauce.
Add 1 tsp. cumin and 1 tsp. sweet paprika.
Gently break in the eggs without breaking the yolks. At this point you can either reduce the heat to low and cover wit a lid, or you can put the skillet in the oven previously heated to medium high temperature.
Continue until the eggs are poached but the yolk is still liquid. Serve garnished with some paprika and finely chopped parsley.
