This recipe was inspired by my recent trip to Israel. This recipe is a staple in many Israeli homes and is a constant hit in my house. Shakshuka is an egg dish poached in a spicy tomato sauce.
Feeds 2-3 people-but you can add ingredients and make it into a brunch dish.
- 1 red pepper- cut into half’s and then into additional strips
- 4-5 asparagus sticks-cut into 15 cm length
- 2 spring onions-cut into small pieces
- ½ can of tomatoes-I like to put them through a hand blender
- 1 tablespoon of garlic Caesar powder
- 4 eggs- always get free range and organic for their health benefits
- ½-1 small chili or jalapeno pepper (you can add as much or as little as you want in case you like more or less spice in your food)
- 1 tablespoon of cooking oil
- Salt and pepper to taste
In a large pan over medium heat, add oil, onion, red pepper, and asparagus.
Cook for about five minutes sitting occasionally. Then add the tomato puree, spices and salt, and pepper, as well as the spicy pepper. Let cook for another few minutes.
Once the sauce has thickened a bit, crack each egg into a separate part of the pen.
Cover the lid, and let it cook until the eggs are done to your preference. I like my yolks cooked all the way through, so I let it cook for about 7-10 minutes. You can add herbs on top like cilantro if you’d like.