Ingredients
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Chili Peppers – 3
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Olive Oil – 8 tbsp
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Coriander – 1 tsp
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Salt – 2 tsp
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Bell Peppers – 1
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Scallions – 4
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Paprika – 2 tsp
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Eggs – 4
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Garlic – 12 cloves
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Cumin – 1 tsp
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Parsley – 3 ½ oz (100 g)
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Yellow Onions – 1
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Tomatoes – 4
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Tomato Paste – ½ cup (130 g)
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Ground Black Pepper – 1 tsp
Recipe
A slice of fragrant homemade bread with shakshuka is a renewal for a person, both body and soul! Although some call the dish “Jewish scrambled eggs”, shakshuka came to Israel from Libya. Shakshuka has taken root so well that almost all Israelis sincerely consider it their dish.
Harissa sauce make a shakshuka a truly Libyan one. However, you can replace the harissa with similar sauce.
Steps
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1
Done
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Cut the pepper pods lengthwise, remove the seeds and place in a bowl of water for 1–2 hours to remove the sharpness. |
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2
Done
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Make Harissa Sauce. Put in a bowl of blender chili pepper, garlic, 2 tbsp fresh parsley, 5 tbsp olive oil, cumin, coriander and 1 tsp salt. Grind at high speed. |
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3
Done
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Cut the peeled onions in half rings, slice the bell pepper and tomatoes. Heat 3 tbsp of olive oil in a skillet and fry the onions until transparent, then fry the bell pepper until soft and at the very end add the tomatoes. |
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4
Done
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Pour tomato paste into the skillet, add paprika, black pepper, chopped parsley, 1 tsp of salt and harissa sauce. Stir and cook for another 1 minute. |
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5
Done
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Transfer the sauce from the pan to a ceramic or cast-iron baking dish, top off with 4 beaten eggs. Preheat the oven to 350 °F (180 °C) and bake for 5 minutes. Sprinkle the shakshuka with chopped scallions before serving. |
There are different versions of the finished shakshuka: you can close it with a lid and bring the eggs to full readiness, you can leave the yolks runny, you can even stir the eggs in the sauce. Shakshuka is traditionally eaten with fresh pita or freshly baked white bread.
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