Shakshuka*

A Sephardic Israeli dish that I first experienced when I was studying abroad in Israel at Tel- Aviv University. I fell in love with the first bite I took. I have since eaten many varieties at many dinners, from the time I was at school until today. I usually prepare it as a great weeknight meal and occasionally for a brunch.  My entire family looks forward to eating it! It is a good vegetarian entrée. Serve with crusty whole grain bread or rice.

• 6 large tomatoes grated in a box grater, removing excess pieces of skin and stem as you grate
• 2 large onions, diced
• 3 red bell peppers, diced
• 1-2 fresh jalapeño peppers seeded and cut in ½ (leave seeds in for a spicier version)
• 5 cloves garlic, crushed
• 1 tablespoon tomato paste
• 1/4 cup (more to taste) light olive oil
• 1/2 bunch fresh cilantro, coarsely chopped
• 1 tablespoon paprika
• 1 teaspoon hot paprika
• 1 tsp cumin (optional)
• 1 tsp turmeric
• 1/2 tsp ground white pepper
• handful of feta cheese (optional) (omit feta cheese for paleo or non-dairy variation)
• 6-8 eggs, or one carton of egg whites
• kosher salt and freshly ground black pepper to taste
• 1 cup water (more if needed)

Sauté the onions and peppers in oil until softened. Add spices and garlic, sauteing for an additional 2 minutes. Add tomatoes, salt, pepper, tomato paste and water. Cover, simmering for 30 minutes.  Adjust seasonings and place cracked whole eggs or egg whites on the top of simmering Shakshuka and cook until the eggs are done. You may add feta cheese if desired at this point and garnish with fresh chopped cilantro.

Serves:  6-8 people

* Parve (non-dairy), or dairy if using feta cheese

Shakshuka*

 

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A Sephardic Israeli dish that I first experienced when I was studying abroad in Israel at Tel- Aviv University. I fell in love with the first bite I took. I have since eaten many varieties at many dinners, from the time I was at school until today. I usually prepare it as a great weeknight meal and occasionally for a brunch. My entire family looks forward to eating it! It is a good vegetarian entrée. Serve with crusty whole grain bread or rice.

Author: Karen Abir

Recipe type: Brunch, Eating Clean, Quick & Easy, Quick Weeknight Meals, Vegetarian & Dairy Meals

Cuisine: Parve (non-dairy), or dairy if using feta cheese

Serves: Serves: 6-8 people

Ingredients

• 6 large tomatoes grated in a box grater, removing excess pieces of skin and stem as you grate
• 2 large onions, diced
• 3 red bell peppers, diced
• 1-2 fresh jalapeño peppers seeded and cut in ½ (leave seeds in for a spicier version)
• 5 cloves garlic, crushed
• 1 tablespoon tomato paste
• ¼ cup (more to taste) light olive oil
• ½ bunch fresh cilantro, coarsely chopped
• 1 tablespoon paprika
• 1 teaspoon hot paprika
• 1 tsp cumin (optional)
• 1 tsp turmeric
• ½ tsp ground white pepper
• handful of feta cheese (optional)
• 6-8 eggs, or one carton of egg whites
• kosher salt and freshly ground black pepper to taste
• 1 cup water (more if needed)

Instructions

1. Sauté the onions and peppers in oil until softened. Add spices and garlic, sauteing for an additional 2 minutes. Add tomatoes, salt, pepper, tomato paste and water. Cover, simmering for 30 minutes. Adjust seasonings and place cracked whole eggs or egg whites on the top of simmering Shakshuka and cook until the eggs are done. You may add feta cheese if desired at this point and garnish with fresh chopped cilantro.

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