Shakshuka Israeli Breakfast - Yiddish Cookbook

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 5 3/4 lbs 28 ounces diced tomatoes or
  • 2 Bell peppers, small
  • 1/2 tsp Coriander, ground
  • 3 cloves Garlic
  • 1 Onion, small small

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1 tbsp Tomato paste

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1 tsp Paprika, smoked
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on lowcarbyum.com

Description

Directions

• Heat a large skillet over medium heat and add 2 tablespoons (30ml) of the olive oil. Once shimmering, add the onions and saute for 8-10 minutes, stirring ocationally, until they are golden brown and softened.
• Add the garlic and peppers and saute for another 3-4 minutes, until the garlic is golden brown.
• Add the spices and stir constantly for a minute, or until very fragrant, being careful not to let them burn.
• Add the tomato paste and stir into the vegetables, cooking until its a brick red color, about 30 seconds to 1 minute.
• Add the salt and diced tomatoes and sitr, scraping up any browned bits that have stuck to the bottom.
• Bring to a simmer and cook for 10 minutes, stirring occasionally.
• Turn off the heat and make four to six indentations in the sauce and crack the eggs into them. Turn the heat back on so its at a gentle simmer and allow the eggs to cook for 8 minutes.
• Cover and cook for an additional 3-5 minutes, or until the eggs are cooked to your liking. Drizzle with the remaining olive oil.

Nutrition