Mouthwatering Israeli Shakshuka Breakfast: A Culinary Masterpiece

Allergens

Eggs, Dairy (Feta cheese)

Ingredients

• 4 large eggs
• 28 oz canned crushed tomatoes
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tbsp olive oil
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground coriander
• Salt and black pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 1/2 cup crumbled feta cheese (optional)
• Bread for serving

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
2. Add the minced garlic, diced red and green bell peppers, and sauté for another 3 4 minutes or until the vegetables are tender.
3. Stir in the canned crushed tomatoes, sweet paprika, ground cumin, smoked paprika, ground coriander, salt, and black pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally, allowing the flavors to meld.
4. Carefully crack the eggs into the sauce, evenly spacing them. Cover and reduce heat to low, allowing the eggs to poach in the sauce for 8 10 minutes or until cooked to your desired preference.
5. Remove from heat and let stand for a minute before sprinkling with fresh cilantro and crumbled feta cheese (if using).
6. Serve immediately with bread on the side for an authentic Israeli breakfast experience.

Chef’s Insight

To enhance the aroma and flavor, allow the spices to bloom before adding the tomatoes.

Notes

Serve with whole-grain bread for added fiber.