Israeli Gluten-Free Shakshuka Brunch with Spicy Tomato Sauce and Fresh Herbs

Allergens

Eggs

Ingredients

• 4 large ripe tomatoes, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 small bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• Salt, to taste
• Fresh parsley, chopped
• Fresh cilantro, chopped
• 8 large eggs
• Gluten
• free bread, for serving

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes.
2. Stir in the garlic, bell pepper, and cook for another 2 minutes.
3. Add the chopped tomatoes, paprika, cumin, black pepper, red pepper flakes, and salt to taste. Cook for about 10 15 minutes, or until the tomato sauce has thickened.
4. Stir in half of the fresh herbs, reserving some for garnish.
5. Carefully crack each egg into a small bowl and gently slide them into the skillet, spacing them evenly. Cook over low heat for 6 8 minutes or until the eggs are set but the yolks remain runny.
6. Season with additional salt and pepper if needed, then garnish with remaining fresh herbs.
7. Serve immediately on a bed of crispy gluten free toast.

Chef’s Insight

To ensure runny yolks, do not overcook the eggs. The key is to monitor the cooking time carefully.

Notes

Make sure to use ripe tomatoes for the best flavor and consistency in the sauce.