We each brought a part of the meal, but the star was definitely Deva’s Shakshuka. Shaksuka is a typical Israeli dish and it means “all mixed up” in Hebrew. It is basically a stew of tomatoes, onions, peppers and spices with eggs baked into it during the last few minutes. I watched Deva make it and was surprised at how simple this was. Perfect for breakfast, brunch, lunch or dinner. How about that.
The best part is dunking the bread into the finished product. I could eat that everyday.
Deva’s Shakshuka (adapted from this recipe)
- 4 cups diced tomatoes
- 1/2 medium onion, diced
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 2 T tomato paste
- 1 T olive oil
- 1 t chili powder
- 1 t cumin
- 1 t paprika
- pinch of cayenne pepper
- 5-6 eggs
- 1/4 cup chopped fresh parsley
1. Heat a large skillet on medium and then add olive oil. Add chopped onion and garlic, saute until onion is soft.
2. Add bell pepper. Sautee for 5-7 minutes over medium.
3. Add tomatoes and tomat paste to pan. Add spices. Stir until blended and allow mixture to simmer for 5-7 minutes. It should start to look like pasta sauce at this point. Add S&P as needed.
4. Once the mixture looks like pasta sauce, add in the eggs. Crack them right into the sauce. Keep heat on medium, and cover the pan. Watch closely until the clear part of the eggs start to turn white. This took about 5 minutes for us (we wanted the eggs yolky). Once they are white, remove the pan from the heat. The eggs will continue to cook for a few more minutes as you get everything out on the table, so if you do want runny eggs, be sure not to overcook.
5. Garnish with parsley and serve with warm bread!