Lee`s Shakshuka recipe

Shakshuka recipe

Previous fall I did an online course at Harvard, and the three other students I got acquainted with during that semester turned out to be from every corner of the world. One lives in Boston but were from Brazil, one were from Australia but lives in Mauritius, and the third one, Lee who is Israeli lives in Tel Aviv. I decided it would make a great story to take a closer look at the various food tradition they represent, so I asked them for one recipe each. Lee gave me her Shakshuka recipe which is a common breakfast in the middle east, but this is the Israeli way. What I love about this dish is of course its delicious flavour, but also the fact that it makes use of  ingredients which I often have laying around in the fridge anyway.

1 big onion
2-3 bell peppers (I used one red and one yellow)
2 garlic cloves

Hot pepper for those who like it spicy
2 tablespoons of tomato paste
6-7 big tomatoes
Salt and pepper to taste.
4-5 eggs

Heat oil in a medium size skillet. Add sliced onion, pepper and after a few minutes add garlic. Cook until soft, about 10 minutes. Add tomato paste, stir and then add chopped tomatoes. Mix and add salt and pepper to taste, i like to add basil or parsley as well. Let it cook for a while, stirr every few minutes. Use a spoon to poke some divots in the sauce, one for each egg, and then crack an egg in each one. Season the eggs with salt and pepper, cover the skillet, and let the sauce simmer until the whites are cooked but the yolks aren’t set


It tastes great with cream cheese and bread.

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