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
1. Heat oil in a wide, deep frying pan and add garlic and hot peppers. Cook, stirring, for 30 seconds.
2. Add the quartered tomatoes and all the spices, mix and cook for about 15 minutes.
3. Add eggs and cook for 3-4 minutes.
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.