Shakshuka is served in the Middle East especially in Israel – you can find it in the USA in many middle eastern restaurants. It is good for breakfast, lunch, dinner or in between and with warmed fresh pita is divine! And of course we use our Little Farm Tomatoes, onion and garlic as well as Italian parsley for garnish – yummy!
Shakshuka – Little Farm Style
- 1/4 cup of olive oil
- 1 large onion chopped
- 1 clove of garlic mashed
- 1 red and 1 yellow pepper seeded and chopped
- 8-10 large tomatoes ( try to use the farmers market ones – they have such a good taste compared to supermarket ones)
- 2 Tbsp of paprika
- 2 Tbsp of mild chili ( add a touch of cayenne if you like it hot!)
- 1 tsp of cumin powder ( or more to taste)
- Salt and Pepper to taste
- 6 eggs
- Use a cast iron pan if possible.
- Heat the oil.
- Fry the onions in the heated oil until translucent
- Add the garlic and saute for a few moments until combined
- Add the chopped peppers and saute until soft
- Add the chopped tomatoes with their juice
- Add the chili powder, paprika, cumin and salt and pepper and combine well
- Allow to simmer for about 10-15 minutes until the liquid has reduced
- Break the eggs in a circular pattern – with one in the middle
- Cover the pan and allow to simmer until the eggs are the right consistency for you. ( you can add chopped parsley for garnish if you wish – we didn’t)
- Serve in the pan, with warmed Pita bread ( for dipping and wiping out the pan too!