I just returned from Israel last night. There are no words to describe the beautiful people, culture, history and gastronomy! Every day, for breakfast, I enjoyed Shakshuka – poached eggs in tomato sauce. Here’s the delicious recipe I learned in Jerusalem. Happy Passover!
Prep time: 8 to 10 minutes
Cook time: 15 to 20 minutes
3 tablespoons extra virgin olive oil
1/2 cup chopped white or brown onion
1/2 of a red bell pepper, finely chopped
1-1/2 to 2 cups tomato purée
1/2 to 1 teaspoon ground paprika
salt and ground black pepper, to taste
parsley leaves and fresh dill, for garnish
1. In an 8 to 10-inch skillet, heat the olive oil.
2. When oil is hot, add the onion and bell pepper; stir fry until mixture has softened.
3. When onion-bell pepper mixture has softened, stir in the tomato purée; bring to a boil.
4. Cook tomato sauce on medium heat for 5 minutes, stirring occasionally.
5. After 5 minutes, stir in the paprika, salt and ground black pepper.
6. Cook the tomato sauce for an additional 10 minutes. It will reduce and thicken.
7. After 10 minutes, break the eggs and drop them gently into the skillet – leave about 2 inches between the eggs.
8. Cook eggs until they are to your desired consistency. Serve immediately with Matzo crackers.
Text & Photograph ©2019 Nancy DeLucia Real