Global Eats

Lilli Sher

It’s a common saying in Israel that there’s no such thing as Israeli food, since the Jewish population of Israel comes from all over the world.

Shakshuka first became popular among Tunisian Jews, who adapted the recipe of a popular Ottoman tomato stew to make it “pareve,” or made without meat or dairy. When North African Jews emigrated to Israel, they brought shakshuka with them.

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Shakshuka - 2 servings, ~35 minutes

Ingredients:

  • 2 tablespoons olive oil

  • 1/2 cup chopped yellow onion

  • 1 cup chopped red bell pepper

  • 1 teaspoon salt

  • 2 tablespoons minced garlic

  • 3 cups chopped fresh or canned tomatoes

  • 1 can plain tomato sauce

  • 1 can tomato paste

  • 1/4 cup fresh parsley chopped—add more for garnish

  • 4 large eggs

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon red pepper flakes, reduce or omit if sensitive to spice

  • Freshly ground black pepper

  • Crusty bread or pita for serving

Directions:

1. Heat the olive oil in a large skillet on the stovetop over medium heat.

2. Add the chopped red pepper, onion and garlic.

3. Once cooked, add the tomato paste, sauce and tomatoes. Season with black pepper, red pepper flakes, paprika, cumin, salt and parsley.

4. Cook the stew until it becomes thickened (about 10 to 15 minutes).

5. Using a spatula, form pockets in the stew for the eggs.

6. Crack the eggs one at a time into the stew.

7. Lower the heat and cover the mixture.

8. Remove from heat when the egg whites are opaque and the yolks are a bit risen. The eggs should jiggle slightly if you move the pan, and they will continue to cook from residual heat.

9. Garnish with chopped parsley and extra pepper if desired. 10. Serve warm with crusty bread or pita.

RecipesLilli Sherfood, Jewish cuisine, ShakshukaComment