Here’s an Israeli egg dish we tried recently that was lovely and is one we’re happy to add to our brunch rotation. Shakshuka looks and has ingredients very similar to the Mexican Huevos Rancheros and also to the Sindhi Baida Masala. Loads of tomatoes cooked with spices and lovely eggs set into the top of the sauce.
Try this recipe out!
1 Onion, chopped
1 Red Capsicum, finely chopped
5 Garlic cloves, finely chopped
1 Chili, finely chopped
800 gm ripe Tomatoes, chopped
1 tsp ground Paprika
1 tsp ground Cumin
2 tbs Olive oil
Sugar and Salt and Pepper to taste.
Heat oil in a large frying pan and add the chopped onion, garlic, chili and capsicum. Cook for about 5-7 minutes, stirring. Add in tomatoes and spices, and stir occasionally until thickened. Season with salt and pepper and the tiniest bit of sugar.
Make 8 small pockets in the tomato mixture and crack an egg into each one. Cover and cook for a further 8-9 minutes or until the eggs are done. Drizzle with olive oil and serve.