Name: Spicy Shakshouka
Total time: 35 min
Yield: 3 Servings
Ingredients: Olive Oil: 2 tsp; Eggplants: 1; Chili Peppers: 1; Garlic: 2 cloves; Tomato Puree: 12 oz (350 g); Caraway Seeds: 2 tsp; Salt: 2 tsp; Eggs: 3; Red Onions: 2; Bell Peppers: 2; Ground Red Pepper: 1 pinch; Tomato Paste: 3 tbsp; Parsley: 2 oz (50 g); Coriander: 1 tsp; Ground Black Pepper: 1 tsp; Feta: 2 oz (50 g)

Ingredients

Olive Oil – 2 tsp

Eggplants – 1

Chili Peppers – 1

Garlic – 2 cloves

Tomato Puree – 12 oz (350 g)

Caraway Seeds – 2 tsp

Salt – 2 tsp

Eggs – 3

Red Onions – 2

Bell Peppers – 2

Ground Red Pepper – 1 pinch

Tomato Paste – 3 tbsp

Parsley – 2 oz (50 g)

Coriander – 1 tsp

Ground Black Pepper – 1 tsp

Feta – 2 oz (50 g)

Recipe

Along with falafel and hummus, shakshuka is also Israel’s favorite national dish. Such eastern scrambled eggs became world wide popular quite recently, but already have interesting variations of the preparation. For example, spicy shakshuka with eggplant is a dish worth trying.

Traditionally, matbukha includes tomatoes. Instead, we use tomato paste and tomato puree. We also add eggplant, bell peppers and, of course, aromatic spices. This dish does not need advertising. Just try it once.

Steps

1 Done	Heat some olive oil in a pan and put chopped onions in there. After a few minutes, add the diced eggplant and bell peppers, mix.
2 Done	Slice the chili peppers and garlic and put them in the pan. Add the tomato paste, mix, and then pour the tomato puree.
3 Done	Chop the parsley and add it to the pan with caraway seeds and coriander, mix.
4 Done	Gently beat the eggs. Season with salt and pepper, add red pepper and crumble feta cheese. Cook the dish under the lid for 20 minutes.

Before serving, garnish the spicy shakshuka with slices of olives and pour with thick cream or sour cream. This will give the dish a special delicate taste. Israeli treats are best served with pita or plain bread.

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