I love a good breakfast spread, better if it is a savory one, this time, instead of doing eggs in purgatory. I went even more into the North-African flavors and did Shakshuka. It is a middle-eastern dish that’s made by poaching eggs in a flavorful tomato sauce.
Next time, I will like to experiment more and make a full Israeli breakfast spread. So if you have any tips or an Israeli food blogger/cook, please leave them in the comments.
For the Shakshuka:
2 TBS olive oil
6 cloves garlic, diced
1 red chili, seeds removed, sliced
1 can diced tomatoes.
1 tsp cumin
1 tsp paprika
1 TBS tomato paste
Flat-leaf parsley, chopped. (highly recommended – I forgot)
1. Over medium-low, in a large heavy-bottomed skillet, heat olive oil. Once hot, add garlic and chili.
2. After about a minute, add the cumin, paprika, tomato paste, and tomatoes, stir and bring to a boil, then reduce the heat and let simmer for 25 to 30 minutes, or until you notice the sauce has thickened.
3. Carefully make space for the eggs and crack them into the tomato sauce. Once the eggs seem to mostly cook, ca. 8 minutes, cover the skillet to cook the top of the eggs, checking periodically to ensure the yolks do not get overcooked.
4. Remove from heat and garnish with sea salt, black pepper. Serve with fresh bread.
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