Shakshouka or shakshuka is a popular Israel breakfast dish made from eggs poached in a sauce of tomatoes, chili peppers, onions, and cumin. Shakshouka is served with Challah bread which is used to sop up the flavorful tomato sauce.
Shakshouka:
1/2 onion, thinly sliced
1 red bell pepper, diced
2 tbsp grape-seed oil
2 cloves garlic, thinly sliced
1 fresno chili, thinly sliced
1 handful cilantro, stems and leaves
1 14oz can crushed tomatoes
1 tbsp cumin
6 eggs, at room temperature
1/4 cup chopped green onions
1/2 cup sheep feta
3-4 radishes, roughly chopped
1 tbsp olive oil
Heat up the oil in a large heavy skillet. Add the onion and bell pepper and sauce for 3-4 minutes, till vegetables start to lightly brown.
Add garlic, chili and the stems of the cilantro, roughly chopped. Cook for 3 additional minutes.
Add crushed tomatoes and cumin. Bring to a boil and lower to simmer. Cook for 10 minutes on low heat, uncovered. Season with salt.
Crack eggs into the sauce, raise the heat to medium and cook till the egg whites are cooked and the yolks are still runny. Remove from heat,
Garnish with crumbled feta, radishes, cilantro leaves, green onions, and drizzle of olive oil. Serve Skillet to the middle of the table, alongside warm pita or traditional Challah bread.