Shakshuka - Israeli Breakfast Dish
  • 2 tomatoes, boiled and skin removed
  • 1 med yellow onion, chopped
  • 1 jalapeno, chopped
  • 3-4 tbsp flat leaf parsley, chopped
  • 4-5 garlic cloves, chopped
  • Salt to taste
  • 1 tbsp ground cumin
  • 1 tsp red chili powder
  • 1 tsp oil
  • 4 cage free organic eggs
  • Black pepper, for garnishing
  1. In a skillet, add some oil and throw in jalapeno and onions. Stir and let them cook for 5-6 mins till onions brown a little. Add garlic, cumin and red chili powder. Cook for 2-3 mins more. Mush the tomatoes by hand and throw in the tomatoes along with their juices. Add ¼ cup of water and let it all cook for 10-15 mins till sauce thickens a bit. Into the sauce, break eggs one by one. Cover the skillet and let them cook till the white part cooks.
  2. Garnish with parsley and black pepper. Serve.
Recipe adapted from Smitten Kitchen.
Recipe by Naive Cook Cooks at