Israeli Shakshuka Recipe

Whenever I think of comfort food, the first dish that comes to mind is Israeli Shakshuka Recipe. This fragrant dish, with its rich, spiced tomato sauce and perfectly poached eggs, brings back memories of cozy family brunches and the warmth of the Mediterranean sun. I remember the first time I tried Shakshuka; it was a chilly morning, and the aroma wafting from the kitchen was irresistible. As I sat at the table, my heart raced with excitement, eager to dive into this vibrant meal. The earthy flavors of the bell peppers and the warmth of the spices blended harmoniously, creating a dish that was as beautiful as it was delicious.

What I love most about Israeli Shakshuka Recipe is its versatility. It can be enjoyed for breakfast, lunch, or even dinner, making it a perfect go-to meal for any occasion. Each bite transports me to a bustling café in Tel Aviv, where the sunlight dances on the tables and laughter fills the air. I often find myself experimenting with different toppings, adding fresh herbs or a sprinkle of cheese, each time creating a unique twist on the traditional recipe.

In my kitchen, Shakshuka brings people together. Friends and family gather around the table, ready to dig in with warm, crusty bread to soak up every last drop of sauce. It’s a dish that encourages sharing, laughter, and the joy of good food. So, if you’re looking for a meal that warms both the heart and the belly, give Israeli Shakshuka Recipe a try. Trust me, it’s a delightful experience you won’t want to miss!

What Goes Into Israeli Shakshuka Recipe

When it comes to making Israeli Shakshuka Recipe, the ingredients are what truly make this dish shine. Each component plays a vital role in creating the rich, savory base that defines Shakshuka. The combination of fresh vegetables, hearty spices, and wholesome eggs forms a symphony of flavors that will leave you craving more. Let’s take a closer look at the key players in this delightful dish.

• 2 medium potatoes, peeled and sliced into 1 to 1 and 1/2-inch pieces: These provide a hearty texture and soak up the delicious sauce.
• 1 medium eggplant, sliced into 1-inch by 2-inch pieces: Adds a unique flavor and richness that enhances the overall dish.
• 5 Tbsp Extra Virgin Olive Oil: Essential for sautéing and adds a wonderful depth of flavor.
• Salt & Pepper: Basic seasonings that enhance and bring out the flavors of the other ingredients.
• 1 large yellow onion, finely chopped: Sweetness from the onion balances the acidity of the tomatoes.
• 1 red bell pepper, chopped into 1/2-inch squares: Adds color, sweetness, and crunch.
• 1 green bell pepper, chopped into 1/2-inch squares: Complements the red pepper and adds freshness.
• 15 oz can tomato sauce: The base of the dish, providing a rich, tangy element.
• 14.5 oz can diced tomatoes: Adds texture and enhances the tomato flavor.
• 1/2 cup water: Helps adjust the consistency of the sauce.
• 2 tsp chicken bouillon, mixed with enough water to form a paste: Adds a savory depth and complexity.
• 1 medium jalapeño pepper, finely minced with seeds, optional: For those who like a kick of heat.
• 2 large or 3 medium garlic cloves, pressed: Elevates the flavor with its aromatic essence.
• 5-8 eggs: The star of the dish, poached to perfection, providing richness and protein.
• Oil to sauté: I used extra light olive oil for its neutral flavor.

Directions for Israeli Shakshuka Recipe

Let’s embark on a delightful journey in the kitchen as we prepare Israeli Shakshuka Recipe. This is more than just cooking; it’s about creating a warm, inviting atmosphere. Gather your ingredients and let’s dive into these simple yet flavorful steps that will make your home smell incredible.

1. Start by slicing, rinsing, and drying the potatoes with a paper towel. This helps remove excess moisture, ensuring they become crispy when baked. Place the potatoes in a large bowl and sprinkle lightly with salt and pepper. Toss the potatoes with 2 tablespoons of extra virgin olive oil until well coated.
2. Spread the coated potatoes onto a parchment-lined baking sheet. Preheat your oven to 450˚F and bake for 25 to 30 minutes, or until the potatoes are cooked through, browned, and crispy. Keep an eye on them to achieve that perfect golden hue.
3. While the potatoes are baking, move on to the eggplant. Place it in the same bowl, sprinkle with salt and pepper, and drizzle with 3 tablespoons of extra virgin olive oil. Toss to combine.
4. Spread the eggplant onto another parchment-lined baking sheet and bake at 450˚F for about 15 minutes, or until soft and browning on the bottom. You can bake the potatoes and eggplant simultaneously; just remember to remove the eggplant after 15 minutes.
5. Next, in a small ramekin, combine 2 teaspoons of chicken bouillon with enough warm water to form a paste. Set aside for later use.
6. Grab a large deep pan, like a Dutch oven, and heat over medium heat. Add 2 tablespoons of cooking oil and let it warm up. Once hot, add the finely diced onions and cook for about 2 minutes until they’re softened.
7. Next, add the chopped bell peppers to the pan. Stir frequently for about 5 minutes, allowing them to soften and mingle with the onions.
8. Now it’s time to add the tomato sauce, diced tomatoes, and 1/2 cup of water to the pan. Bring everything to a boil, keeping an eye out for splattering. A splatter screen can be handy here!
9. Add the pressed garlic, minced jalapeño (if using), 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the chicken stock paste. Stir well to combine everything, cooking on high heat for a couple of minutes.
10. Now, grab a small bowl and crack an egg into it. Carefully drop each egg into the pot, starting from the edges. This way, they’ll cook evenly. Lightly season the tops with salt and pepper.
11. Once all the eggs are in, add the baked eggplant and potatoes around them. Reduce the heat to medium-low, cover the pan, and cook for an additional 6 to 8 minutes. Keep a close watch on the eggs, checking every 1 to 2 minutes until the whites are fully cooked and the yolks are at your desired doneness.
12. Finally, serve your Shakshuka hot, accompanied by crusty French bread. Get ready for a delightful meal that’s perfect for dipping!

Tips for Success

To ensure you create the best Israeli Shakshuka Recipe, here are some important tips to keep in mind.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to preserve the texture of the eggs.
• Freezing: While it’s best fresh, you can freeze the sauce separately (without the eggs) for up to a month. Just add freshly poached eggs when you’re ready to serve.
• Pairing: Consider serving Shakshuka with warm pita or crusty bread for dipping. A side salad with fresh greens complements the meal beautifully.
• Herbs for Garnish: Fresh herbs like cilantro or parsley sprinkled on top just before serving add a burst of freshness and color to your dish.
• Spice Level: Adjust the heat by adding more or less of the jalapeño. If you prefer a milder version, you can omit it altogether.
• Cheese Topping: If you enjoy cheese, consider crumbling feta or goat cheese on top just before serving for an extra layer of flavor.

What to Serve With Israeli Shakshuka Recipe

When it comes to enjoying Israeli Shakshuka Recipe, there are numerous delightful options to consider that enhance the experience and complement its rich flavors.

• Crusty Bread: A loaf of fresh, crusty bread is a classic pairing. Use it to scoop up the delicious sauce and runny eggs, making every bite memorable.
• Pita Bread: Warm pita bread is perfect for dipping. It’s soft, fluffy, and works wonderfully with the flavors of Shakshuka.
• Fresh Salad: A light salad made with mixed greens, cucumber, and a lemon vinaigrette adds a refreshing balance to the richness of the dish.
• Feta Cheese: Crumbled feta cheese sprinkled on top enhances the dish with a tangy flavor that pairs beautifully with the spiced tomato sauce.
• Olives: A small bowl of olives can offer a briny contrast to the rich flavors of the Shakshuka. They make for a great appetizer before the main dish.
• Harissa Sauce: For those who love a spicy kick, serving a side of harissa sauce allows guests to add a little extra heat to their plates.
• Seasonal Vegetables: Roasted or sautéed seasonal vegetables make a great side dish, adding color and additional nutrients to your meal.
• Occasions: Perfect for brunch, lunch, or a light dinner, Shakshuka is a versatile dish suitable for gatherings, casual meals, or even special occasions.

FAQ

Conclusion

The Israeli Shakshuka Recipe is truly special not just for its vibrant flavors and beautiful presentation but also for its ability to bring people together. It’s a dish that evokes warmth, comfort, and a sense of community. I encourage you to try making it yourself!

With its rich, spiced tomato sauce and perfectly poached eggs, it’s sure to become a favorite in your household. Dive into this delightful experience and let the flavors transport you to the heart of the Mediterranean!

Israeli Shakshuka Recipe

Craving a delicious and nutritious meal? Try this Israeli Shakshuka Recipe! With its rich tomato sauce and perfectly poached eggs, this dish is sure to delight. It's an easy weeknight dinner that brings the warmth of the Mediterranean to your table. You won’t regret making this tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dinner

Cuisine Mediterranean

Servings 8 servings

Calories 350 kcal

Equipment

• Frying Pan
• Oven
• Peeler
• Large Pot
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 2 medium potatoes peeled and sliced into 1 to 1 and 1/2-inch pieces
• 1 medium eggplant sliced into 1-inch by 2-inch pieces
• 5 Tbsp Extra Virgin Olive Oil
• to taste Salt
• to taste Pepper
• 1 large yellow onion finely chopped
• 1 medium red bell pepper chopped into 1/2-inch squares
• 1 medium green bell pepper chopped into 1/2-inch squares
• 15 oz can tomato sauce
• 14.5 oz can Diced tomatoes
• 1/2 cup water
• 2 tsp chicken bouillon mixed with enough water to form a paste
• 1 medium jalapeño pepper finely minced with seeds, optional
• 2 large garlic cloves pressed
• 5-8 eggs
• to sauté Oil I used extra light olive oil

Instructions

 

• Start by slicing, rinsing, and drying the potatoes with a paper towel. This helps remove excess moisture, ensuring they become crispy when baked. Place the potatoes in a large bowl and sprinkle lightly with salt and pepper. Toss the potatoes with 2 tablespoons of extra virgin olive oil until well coated.
• Spread the coated potatoes onto a parchment-lined baking sheet. Preheat your oven to 450˚F and bake for 25 to 30 minutes, or until the potatoes are cooked through, browned, and crispy. Keep an eye on them to achieve that perfect golden hue.
• While the potatoes are baking, move on to the eggplant. Place it in the same bowl, sprinkle with salt and pepper, and drizzle with 3 tablespoons of extra virgin olive oil. Toss to combine.
• Spread the eggplant onto another parchment-lined baking sheet and bake at 450˚F for about 15 minutes, or until soft and browning on the bottom. You can bake the potatoes and eggplant simultaneously; just remember to remove the eggplant after 15 minutes.
• Next, in a small ramekin, combine 2 teaspoons of chicken bouillon with enough warm water to form a paste. Set aside for later use.
• Grab a large deep pan, like a Dutch oven, and heat over medium heat. Add 2 tablespoons of cooking oil and let it warm up. Once hot, add the finely diced onions and cook for about 2 minutes until they’re softened.
• Next, add the chopped bell peppers to the pan. Stir frequently for about 5 minutes, allowing them to soften and mingle with the onions.
• Now it’s time to add the tomato sauce, diced tomatoes, and 1/2 cup of water to the pan. Bring everything to a boil, keeping an eye out for splattering. A splatter screen can be handy here!
• Add the pressed garlic, minced jalapeño (if using), 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the chicken stock paste. Stir well to combine everything, cooking on high heat for a couple of minutes.
• Now, grab a small bowl and crack an egg into it. Carefully drop each egg into the pot, starting from the edges. This way, they’ll cook evenly. Lightly season the tops with salt and pepper.
• Once all the eggs are in, add the baked eggplant and potatoes around them. Reduce the heat to medium-low, cover the pan, and cook for an additional 6 to 8 minutes. Keep a close watch on the eggs, checking every 1 to 2 minutes until the whites are fully cooked and the yolks are at your desired doneness.
• Finally, serve your Shakshuka hot, accompanied by crusty French bread. Get ready for a delightful meal that’s perfect for dipping!

Notes

• Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to preserve the texture of the eggs.
• Tip 2: While it's best fresh, you can freeze the sauce separately (without the eggs) for up to a month. Just add freshly poached eggs when you're ready to serve.
• Tip 3: Consider serving Shakshuka with warm pita or crusty bread for dipping. A side salad with fresh greens complements the meal beautifully.
• Tip 4: Fresh herbs like cilantro or parsley sprinkled on top just before serving add a burst of freshness and color to your dish.
• Tip 5: Adjust the heat by adding more or less of the jalapeño. If you prefer a milder version, you can omit it altogether.
• Tip 6: If you enjoy cheese, consider crumbling feta or goat cheese on top just before serving for an extra layer of flavor.

Keyword Healthy Shakshuka, Mediterranean breakfast, Shakshuka recipe, Tomato and egg dish

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Meet Romina Scott

Welcome to my kitchen. I founded Recipes By Romina with a simple goal: to share the fresh, vibrant, and reliable flavors that I love most. I personally develop and approve every single dish on this site to ensure it is not only delicious but also easy for you to recreate at home. Whether you're looking for a quick weeknight dinner or a show-stopping dessert, I hope this recipe inspires you to grab an apron and get cooking!