Traditional Israeli Shakshuka Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 -8
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Course
Main Course
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Cuisine
Moroccan
Traditional Israeli Shakshuka Recipe
Description
This version of Traditional Israeli Shakshuka starts with roasting sliced potatoes and eggplant separately until tender and browned, adding texture and depth to the dish. The roasted vegetables provide a robust base for the tomato sauce, which includes canned tomato sauce and diced tomatoes combined with sautéed onions, red and green bell peppers, and garlic. Spiced with salt, pepper, and optional minced jalapeno, the mixture simmers to develop rich flavor.
Eggs are cracked into the sauce and gently cooked until the whites are set but yolks remain soft. The dish is finished with olive oil for richness and can be customized with additions such as spinach, chorizo, asparagus, or cheese for extra layers of flavor. It is typically served warm and can be accompanied by bread or other sides.
The recipe advises making a spicy dip from hot red and green peppers mixed with oil and lemon juice to serve alongside, enhancing the heat for those who enjoy it. This shakshuka can be tailored to individual tastes, balancing spice and richness for a satisfying meal any time of day.
Ingredients
- 2 potato peeled and sliced into 1" to 1 1/2" pieces, medium
- 1 eggplant sliced into 1"x 2" pieces, medium
- 5 Tbsp extra virgin olive oil
- salt to taste
- black pepper to taste
- 1 yellow onion finely chopped, large
- 1 red bell pepper chopped into 1/2-inch squares
- 1 green bell pepper shopped into 1/2-inch squares
- 15 oz tomato sauce canned
- 14.5 oz diced tomatoes canned
- 1/2 cup water
- 2 tsp chicken bouillon mixed with enough water to form a paste
- 1 jalapeno pepper finely minced with seeds, optional, medium
- 2 garlic pressed, large or 3 medium cloves
- 5-8 egg
- oil I used extra light olive oil, to saute
Instructions
How to: Special Prep: Preheat Oven to 450˚F. Line 2 baking sheets with parchment paper. Pre-chop all of your ingredients.
- Slice, rinse and dry potatoes with a paper towel. Place potatoes in a large bowl and sprinkle lightly with salt and pepper then toss potatoes with 2 Tbsp extra virgin olive oil. Spread potatoes onto the first parchment lined baking sheet and bake at 450˚F for 25-30 min or until the potatoes are cooked through, browned and crispy.
- Place eggplant into the same bowl, sprinkle lightly with salt and pepper then drizzle eggplant with 3 Tbsp extra virgin olive oil and toss to combine. Spread eggplant onto the second parchment lined baking sheet and bake at 450˚F for 15 min or until the eggplant is soft and browning on the bottom. You can bake them at the same time, just remove eggplant from the oven after about 15 minutes and set aside to cool.
- In a small ramekin, combine 2 tsp chicken bouillon with enough warm water to make a paste & set aside until needed.
- Heat a large deep pan such as a dutch oven over medium heat. Add 2 Tbsp cooking oil. Once oil is heated, add finely diced onions and cook 2 minutes until softened then and chopped bell peppers and cook, stirring often for 5 minutes.
- Add tomato sauce, diced tomatoes and 1/2 cup water and bring to a boil; watch out; tomatoes splatter so you might want to use a splatter screen).
- Add garlic, minced jalapeño pepper (for a spicy version), 1 tsp. salt, 1/2 tsp. black pepper, and 2 tsp. chicken stock paste. Stir well to incorporate all the ingredients throughout, cook for a couple minutes on high heat.
- Grab a small bowl & crack an egg into it, Drop eggs into the pot starting around the edges, until all eggs are evenly distributed in the pot. Lightly salt and pepper the top of the eggs.
- Add the baked eggplant & potato around the eggs. Reduce heat to med/low then cover and cook an additional 6-8 minutes to let eggs cook through. Keep an eye on the eggs every 1-2 minutes and continue cooking until egg whites are cooked through and yolks are the desired doneness. Get your crunchy/soft French bread and get ready to dip!
Notes
- Include jalapeno pepper for a noticeable heat boost; omit if serving children or for less spice.
- Optional toppings include fresh spinach (added just before serving), cooked chorizo, asparagus pieces, or cheese added either while cooking or at the end.
- A recommended spicy dip combines chopped hot red and green peppers with oil, lemon juice, and salt served alongside shakshuka for extra heat.
User Reviews
Overall Rating
5
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