Israeli Shakshuka Recipe
Total Time
1 hr 15 mins
Prep Time
15 mins
Cook Time
1 hr
Rating
5 out of 5 stars
(11)
Ingredients
6-8 servings
- 2 medium potatoes, peeled and sliced into 1" to 1 1/2" pieces
- 1 medium eggplant, sliced into 1"x 2" pieces
- 5 Tbsp Extra Virgin Olive Oil
- Salt & Pepper to taste
- 1 large yellow onion, finely chopped
- 1 red bell pepper, chopped into 1/2-inch squares
- 1 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 or 3 medium garlic cloves, pressed
- 5-8 eggs
- Oil to sauté (I used extra light olive oil)
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Preparation
Chef’s notes
*I'm wrote optional on the jalapeño pepper, but I regretted it just as soon as my fingers finished typing it. The heat in the shakshuka really takes it to a new level. It's fantastic, just not very kid friendly when it's spicy.
Other toppings Laurie recommends include:
spinach (for even fresher spinach add at the very end before serving - the warmth will wilt it a little bit), chorizo (cooked of course), asparagus (cooked until bright green in a pan & chopped into bite sized pieces). If adding cheese, add either the last minute while still cooking if you like it a little melty or add at the end if you like it cold & fresh! Skies the limit!
For those who really love spice, Laurie recommends a special dip:
In a small bowl, combine whole minced hot red pepper & hot green pepper and stir it together with 1 Tbsp oil, 1 Tbsp lemon juice. Lightly salt the mixture and serve on the side with the Shakshuka.