| Shakshuka (a breakfast dish or any time) |
| Serves 6 |
| About Shakshuka |
This recipe can easily be reduced for fewer servings, or increased. Other vegetables are often included. This dish is pareve (neither dairy nor meat) and is served all over Israel every morning. |
| Ingredients |
2 pounds fresh tomatoes or 28-oz can, chopped
vegetable oil
6 cloves garlic
1/2 onion, diced
6 eggs
2 teaspoons tomato paste
2 teaspoons salt
1/2 teaspoon sweet paprika
precooked potatoes (1/2 - 1 cup), optional |
| Procedure |
| Heat a heavy skillet with oil, and cook the onions with the salt until tender. Add potatoes (optional) and allow to brown. Add garlic, stir 30 sec. Add tomatoes, tomato paste and paprika. Reduce heat and reduce liquid until thick, 20-30 min. Gently break eggs into tomato mixture, keeping eggs separate. Cover and simmer, to allow eggs to poach in tomato mixture, 3-4 minutes. Serve egg with tomato mixture. |
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