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!
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.