Shakshuka, Israel in Alaska
By: Kate Powers | 17 July, 2012 | 104 Views
Shakshuka is a traditional Israeli breakfast dish is perfect for any meal. It is best served with warm pitas or crusty bread for dipping.
1/4 cup olive oil
1 small yellow onion, chopped
1 bell pepper, chopped
4 cloves garlic,diced
1 teaspoon ground cumin
1 tablespoon paprika
1 sprinkle of cinnamon
1 28-ounce can whole peeled tomatoes, undrained
2 tomatoes, seeded and chopped
Kosher salt, to taste
1 tablespoon chopped parsley
Warm crusty bread for serving (and dipping!)
Heat oil in skillet over medium/high heat. Add onions and cook., Stir occasionally until soft and golden brown, about 5 minutes. Add bell pepper, fresh tomato and garlic. Continue to cook until bell pepper begins to soften. Add cumin, and paprika, and cinnamon. Stir frequently, until garlic is soft,.
Put canned tomatoes and their liquid into a medium bowl and crush with your hands, Add tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce evenly. Cover skillet and cook until yolks are just set, about 5 minutes. Garnish with parsley. Serve with bread, for dipping!
Kate Powers, Co-Founder
Despite having her easy bake oven confiscated from her for questionable experiments, Kate Powers still convinced her Dad to let her continue to bake and cook without recipes. She loves cooking meals for her friends and family, she particularly loves cooking Latin American cuisine, especially Central American and Spanish food where she has been lucky enough to live and study. Kate has a particular interest in immigration and refugee resettlement issues, as well as farm and labor rights. She can make perfect duck egg omelettes, just ask her about it.