Friday, January 13, 2017


I needed a recipe that was not only quick and tasty, but wanted it to be simple and clean too - plus who doesn't love breakfast for dinner?  Shakshuka is a dish usually eaten for breakfast in Israel, although with a side salad it is a lovely light vegetarian evening meal.  Made in one skillet it hails from Libya and has many variations.  This version included items that I had available in my pantry!

1 tbsp extra virgin olive oil
1 diced onion
1 clove garlic, minced
1 seeded and diced red or green pepper
28oz can diced tomatoes (I use low-sodium)
1 can tomato paste
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
Pinch of cayenne
Pinch of sugar (optional)
Salt & pepper, to taste
5 - 6 eggs
1 tbsp chopped, fresh parsley
  • Heat olive oil in skillet.  Saute onions and peppers over medium high, stirring often, until softened.  Add garlic; saute for an additional minute.

  • Add tomatoes, tomato paste, and spices.  Stir to combine well.  Simmer over medium heat for 5 to 7 minutes, or until it reduces and thickens.  Add salt, pepper and sugar to taste.
  • Crack the eggs, one at a time, directly over the tomato mixture, spacing out evenly.
  • Cover the skillet and allow to simmer for 10 to 15 minutes or until the eggs are cooked and the sauce has really thickened.
  • Turn off heat, sprinkle chopped parsley over entire dish.
  • Serve with toasted flat bread
  • ENJOY! 

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