Thursday, April 16, 2015

Shakshuka An Israeli Breakfast for Dinner

Shakshuka is an Israeli Dish, which can be eaten as lunch, brunch or even dinner. This dish is a bright red spicy with the eggs dunked in a rich tomato sauce.  It's like eggs in purgatory. Eat this with pita bread or a challah and you have a super delicious dish.

3 tbs Extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 Garlic Cloves, thinly sliced
1 tsp Ground Cumin
1 tsp Sweet Paprika
6 plum tomatoes, coarsely chopped
¾ tsp Salt, more as needed
¼ tsp Black Pepper, more as needed
1 cup feta cheese, crumbled
6 large eggs
 Chopped Cilantro, for serving

Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin and paprika and  cook 1 minute. Put in the chopped tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Close the skillet with a tight cover and cook the eggs for about 8 minutes till the egg white become firm but yokes look soft. Sprinkle with cilantro and serve.

Tip:  You could use kashmiri chilli powder in the same amounts with about 1/2 tsp of honey if you don't have paprika around. And for feta, paneer is also a good substitute. I have tried both these substitutes while cooking and the results are still amazing.
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