Hi there! This is currently one of my favorite recipes. The worst part about summer turning into fall is the lack of eggs my chikadees are laying :(. So now of course I am regretting not making this recipe a ton more this summer.
If you aren’t familiar with shakshuka, it is an israeli dish that can be made dozens of ways. Simply put, it is eggs poached in tomato sauce and vegetables. It is so healthy, so hearty, so amazing. It might actually be my favorite dish of all time. Tangent — If you want to know what other mediteranean cuisine you can eat in Israeli, you should check out My Fruit Filled Travels in Israel!
This recipe is sure to satisfy your tastebuds, impress your guests, and can be made for brunch or dinner! This recipe will serve 3-6.
-2 yellow onions
-4 large carrots
-1-2 cans of tomato paste
-14 oz can of diced tomatoes
-spices: salt, pepper, curry, cinnamon, paprika, thyme, parsley,
1. Put all your ingredients out on the counter. Turn your stove on medium heat and add E.V.O.O.
2. Chop your vegetables to desired chunk size.
3. First add the onions and a small spoonful of minced garlic. Let it cook for five minutes or so, then add the rest of the vegetables.
4. Once the vegetables are beginning to get solt and the onion is almost translucent, add the tomato paste and allllll the spices.
5. Add the can of diced tomatoes. Bring the mixture to a low simmer, boil.
6. Make 6 little pockets in the pan. Crack the eggs directly into the pockets. Cover the pan, and turn heat down to low.
7. Cook for 7-15 minutes, until the eggs look the perfect consistency.