Dr. Shakshouka might be the most famous spot in Israel to specialize in this famous North African dish- although eggs stewed in tomato sauce (“eggs in purgatory”) pops up in areas around the Mediterranean- so this easy recipe is well worth a try. This version is a classic take, boasting a fresh tomato sauce with plenty of kick from the garlic and hot pepper, that should be served with a generous heaping of parsley on top alongside fresh challah and feta or tahini (or both!).
Ingredients for Classic Shakshouka
- ½ cup olive oil
- 2 garlic cloves or to taste
- 2 green chili peppers deseeded, cut into small dice
- 5-6 tomatoes Ripe, cut into quarters
- 2 teaspoons Salt
- 2 teaspoons sweet paprika
- 6-8 eggs
Instructions
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1. Heat oil in a wide, deep frying pan and add garlic and hot peppers. Cook, stirring, for 30 seconds.
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2. Add the quartered tomatoes and all the spices, mix and cook for about 15 minutes.
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3. Add eggs and cook for 3-4 minutes.
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4. Using a knife or spoon, mix the egg white with the other ingredients without breaking the yolks. Serve the pan to the table alongside thick slices of white bread or challah.