Shakshuka is one of Israelis’ most loved foods. The dish, which was brought to Israel by Jewish immigrants from North Africa, traditionally consists of spiced stewed tomatoes topped with poached eggs.
Now a staple on the menus of coffee shops and restaurants around the country, modern interpretations augment the sauce with all sorts of vegetables, cheeses or meats, including eggplant, kale, feta or sausage. Some variations replace the tomatoes entirely – one popular version substitutes a spinach-cream sauce.
This shakshuka hews to the traditional. This recipe will give you a lovely shakshuka, rich in flavor. Once you’ve mastered the basic, you can dress it up with additions of your choice.
Serve alongside good bread to mop up the sauce and egg yolks.
Pour about a tablespoon of olive oil into a deep frying pan or saute pan on medium heat. Add onions and let fry for a few minutes, until lightly softened. Stir occasionally. Add red pepper and fry until lightly softened. Add garlic and fry until lightly browned.