We’re back this week with another recipe and tutorial. Join Naomi Kisel in cooking this delicious Middle-Eastern dish, Shakshuka, which you may have tried in Israel. Post a picture on Instagram and tag @PassagesIsrael so we can see the finished product!
Ingredients:
1 onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 green bell pepper, diced
1 tomato, diced
1 cup diced eggplant
4 garlic cloves, minced
1 tbsp tomato paste
1 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp tumeric
1 tsp paprika
chopped parsley for garnish
crumbled feta for garnish
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 green bell pepper, diced
1 tomato, diced
1 cup diced eggplant
4 garlic cloves, minced
1 tbsp tomato paste
1 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp tumeric
1 tsp paprika
chopped parsley for garnish
crumbled feta for garnish
Za’atar for garnish
Step-by-Step:
- Saute onions, bell peppers, eggplant in olive oil on high heat
- Once veggies start to get translucent, add in tomatoes and garlic
- Add spices and stir
- Pour enough water to just cover the veggies, stir in the tomato paste and let the shakshuka simmer for 15-20 mins
- Make six equidistant holes and crack eggs into the holes
- Cover shakshuka and let simmer until the eggs turn white
- Top with crumbled feta, Za’atar and parsley