Julio's Delicatessen

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Shakshuka is essentially eggs poached in spicy tomato sauce.  It is popular throughout the middle east, but particularly in Israel where it can be served for breakfast, lunch, or dinner.  There are countless variations – many include greens or other vegetables along with the sauce.  This recipe is a good starting point, but you can add whatever vegetables you have on-hand along with the peppers and onions in the first step.

Adapted from Saveur

• ¼ cup olive oil
• 1 medium onion, finely chopped
• 1 red pepper, finely chopped
• One or more hot chili peppers, minced (optional)
• 4 garlic cloves, minced
• 3 – 4 cups prepared or canned tomato sauce
• Pinch of crushed red pepper
• Kosher salt and freshly ground black pepper
• 6 – 8 eggs
• ½ cup crumbly or grated cheese and 1 Tb minced parsley or other herbs for garnish
• Crusty bread for serving

Heat oil in a large skillet.  Add onion and peppers.  Cook for 5 – 7 minutes until soft.

Add garlic and cook another minute or two.  Add tomato sauce, crushed red pepper, salt, and black pepper.  Stir to combine.  Cook for 5 – 10 minutes until sauce is simmering.

Using the back of a spoon, create small indentations for the eggs. Carefully crack eggs into the tomato mixture without breaking the yolks.

Cover and simmer for 5 – 12 minutes (depending on how runny you like the yolks).

Garnish with cheese and parsley and serve with crusty bread.