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Israeli Shakshuka

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
55 min
SERVINGS
6 servings
Breakfast Lunch Israeli
Israeli Shakshuka
Ingredients
  • 2 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 1 onion, chopped
  • 1 jalapeno pepper, sliced
  • 1 large red bell pepper, chopped
  • 2 tomatoes, coarsely chopped
  • 2 tablespoons sweet paprika
  • 2 tablespoons hot paprika
  • salt and pepper to taste
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 1/4 teaspoon saffron
  • 1/4 cup chopped fresh parsley
  • 6 eggs
Instructions
1
Preheat a skillet over medium heat and warm the olive oil within it. Introduce the minced garlic, chopped onion, and sliced jalapeno into the skillet; cook and stir constantly until the onion has become tender and its color has shifted to a translucent hue, approximately 5 minutes. Incorporate the sliced bell pepper and tomatoes into the skillet mixture.
2
Allow the vegetables to cook until the tomatoes have broken down, releasing their juices and thickening the sauce, roughly 10 minutes. Introduce the sweet paprika, hot paprika, salt, and pepper into the skillet mixture; let it simmer for 3 minutes. Add the concentrated tomato paste and water to the mixture, stirring to combine.
3
Once the vegetables have achieved a sauce-like consistency, add the saffron threads and chopped parsley to the skillet mixture. Crack the eggs on top of the sauce, mimicking the action of making sunnyside-up eggs; cover the pan and let the eggs cook for 10 to 15 minutes or until the yolks reach your preferred doneness level.