Shakshukah is a popular dish and widely available in Israel. There are many recipes varying in spiciness and proportion of sauce to eggs. I love spice and also love the tang of cloves. Hence cloves are in the mix.
Ingredients:
6 eggs
1 pound (450 grams) fresh tomatoes or one tin (16 ounces/400 grams) Italian diced tomatoes
2 tablespoons (30 ml) vegetable oil (ghee, sunflower, coconut)
2 serrano chili
1 medium onion, diced
1 small sweet pepper (red or yellow or green)v diced into small pieces
3 cloves crushed garlic
1 tablespoon (15 grams) chili powder
1 tablespoon (15 grams) cumin
1 tablespoon (15 grams) sweet paprika
1/4 teaspoon (1.2 grams) cinnamon
1/4 teaspoon (1.2 grams) cloves
1 teaspoon (4.2 grams) sugar
1/2 teaspoon (2.1 grams) dried thyme
1 large bay leaf
1 small bunch cilantro
1 teaspoon kosher salt
ground black pepper
Directions:
Turn oven onto 450 F. (225 C.)
If using fresh tomatoes, blanch tomatoes in boiling water for 2 minute. Drop into ice water to stop cooking. When slightly cool, remove skin from tomatoes and dice.
In a shallow saucepan or frying pan, heat fat over medium heat
Add serrano chili, onions and sweet peppers
Sauté for 2 minutes
Add chili powder, cumin, paprika, cinnamon, cloves, sugar and thyme
Sauté another minute
Add salt and pepper
Add tomatoes and garlic and bayleaf
Reduce heat to low and simmer for 15 minutes.
Add water if sauce begins to burn
When tomatoes and peppers are add eggs, one at a time into the sauce leaving enough room around each egg to allow the eggs to keep their shape
Remove pan from burner and place in hot oven
After 2 minutes check to see if eggs are done (eggs are opaque but yolks are not solid)
If eggs need more time, check in 30 second intervals
Remove from oven
Garnish with parsley and serve immediately
Serve Shakshukah with flatbread and tahina
Enjoy! !בתיאבון
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