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Classic Shakshuka

cook:

30 min

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3 Ingredients Shakshuka. I mean if you don't consider spices and oil to fry as ingredients! 😉 Shakshuka is definitely one of my favorite Israeli breakfasts. I can literally eat it all day long, it doesn’t necessarily need to be eaten for breakfast. There are so many versions of shakshuka. Basically, it is eggs cooked in a sauce. The classic one is with tomato sauce seasoned with garlic and chili for a kick. It is an amazing dish to cook for your friends and family when they come over. Everyone enjoys eating from the same pan together with a chopped salad and lots of tahini!!!

1 shakshukas

US

original

metric

Picture for Classic Shakshuka

1 shakshukas

US

original

metric

Ingredients

ripe tomatoes

6 ripe tomatoes

of garlic

6 cloves of garlic

chili/jalapeno pepper (you use more if you want, depends on how spicy is your pepper)

½ can chili/jalapeno pepper (you use more if you want, depends on how spicy is your pepper)

Extra virgin olive oil

Extra virgin olive oil

Salt

Salt

Black pepper

Black pepper

Free range eggs

Free range eggs

Pita or challah (to dip)

Pita or challah (to dip)

Tahini

Tahini

Schug

Schug

Chopped salad

Chopped salad

Directions

Step 1

Destem the tomatoes. Use only ripe tomatoes, they are juicier.

ripe tomatoes

6 ripe tomatoes

Step 2

Cut the tomatoes roughly into cubes.

ripe tomatoes

6 ripe tomatoes

Step 3

Peel the garlic's cloves and slice them thin.

of garlic

6 cloves of garlic

Step 4

Slice the chili thin.

chili/jalapeno pepper (you use more if you want, depends on how spicy is your pepper)

½ can chili/jalapeno pepper (you use more if you want, depends on how spicy is your pepper)

Step 5

On high heat- fry the chili and the garlic in a decent amount of olive oil until they start to get brown.

Extra virgin olive oil

Extra virgin olive oil

chili/jalapeno pepper (you use more if you want, depends on how spicy is your pepper)

½ can chili/jalapeno pepper (you use more if you want, depends on how spicy is your pepper)

of garlic

6 cloves of garlic

Step 6

Add the tomatoes and let them cook without stirring for 3 min. Add salt and pepper and mix well.

ripe tomatoes

6 ripe tomatoes

Salt

Salt

Black pepper

Black pepper

Step 7

When you see the tomatoes start to collapse to the sauce you can smash them with a potato masher.

Step 8

Once you have the sauce ready- using a spoon, make some space for the eggs that are going to cook in the sauce.

Step 9

Break the eggs directly into the sauce. *TIP* - If you cook a big amount of eggs you can get rid of half of the egg white in each egg. It will allow you to add many more eggs but not overwhelming the sauce.

Free range eggs

Free range eggs

Step 10

Using a spoon, make sure the eggs are touching the pan from the bottom. Cover with a lid and cook for 3 min until the egg white is cooked and the egg yolk is still runny.

Step 11

Serve with pita or challah, chopped salad, spread tahini on top, and a little bit of shug.

Pita or challah (to dip)

Pita or challah (to dip)

Tahini

Tahini

Schug

Schug

Chopped salad

Chopped salad

Step 12

YASSS!

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