Shakshuka (Arabic: شكشوكة‎‎; Hebrew: שַׁקְשׁוּקָה‎) is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, and often spiced with cumin. It is believed to have a Tunisian origin. It’s similar to the Mexican breakfast dish huevos rancheros.

Shakshuka in Hebrew means “all mixed up.” and is related to the Hebrew verb לְשִׁקְשֵׁק, “to tremble.”

Because eggs are the main ingredient, it is often on breakfast menus, but in Israel, it is also a popular evening meal, especially in the winter. It has been said to challenge hummus and falafel as a national favorite.

Allergy and vegan information: If you’re allergic to eggs, or eating vegan, you can use tofu as a substitute. Adding a little tumeric or mustard with the tofu also helps. 🙂

Recipe

This recipe makes 2 servings

Ingredients:

4-5 tomatoes, roughly chopped
2 cloves minced garlic
1 onion, chopped
4 eggs
1 red bell pepper, diced in 1/4 inch squares
Olive oil
Black pepper
Cayenne pepper or tobasco sauce to taste

Directions:

1. On medium heat, cook the onions and garlic in oil for a few minutes until soft (about 7-8 minutes).
2. Add the tomatoes, and bell pepper and continue cooking for 2-3 minutes.
3. Bring to boil. Add black pepper, cayenne pepper or tobasco sauce.
4. Bring the heat down and let it simmer until the sauce thickens.
5. Break open the eggs gently and slide them onto the sauce (try not to break the yolks). Cover the pan and wait until the egg whites get firm, but the yolks are still a bit runny.
6. Season with salt and pepper, and enjoy!

Serve it with plenty of bread to mop up the delicious sauce.

Variations

add sautéed vegetables
any kind of cheese
freshly chopped parsley
jalapenos
artichoke hearts
…just about anything you want!

בתיאבון!