NatashasKitchen.comTraditional Israeli Shakshuka Recipe
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Ingredients
Serves 6- 1 green bell pepper (shopped into 1/2-inch squares)
- 1 large yellow onion (finely chopped)
- 1 medium jalapeño pepper (finely minced with seeds, optional*)
- 1 red bell pepper (chopped into 1/2-inch squares)
- 14.5 oz can Diced tomatoes
- 15 oz can tomato sauce
- 2 large or 3 medium garlic cloves (pressed)
- 2 medium potatoes (peeled and sliced into 1" to 1 1/2" pieces)
- 5 Tbsp Extra Virgin Olive Oil
- 1 medium eggplant (sliced into 1"x 2" pieces)
- 2 tsp chicken bouillon (mixed with enough water to form a paste)
- 5-8 eggs
- 1/2 cup water
- Salt & Pepper to taste
- Oil to saute (I used extra light olive oil)
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Steps
- Step 1
Slice, rinse and dry potatoes with a paper towel. Place potatoes in a large bowl and sprinkle lightly with salt and pepper then toss potatoes with 2 Tbsp extra virgin olive oil. Spread potatoes onto the first parchment lined baking sheet and bake at 450˚F for 25-30 min or until the potatoes are cooked through, browned and crispy.
- Step 2
Place eggplant into the same bowl, sprinkle lightly with salt and pepper then drizzle eggplant with 3 Tbsp extra virgin olive oil and toss to combine. Spread eggplant onto the second parchment lined baking sheet and bake at 450˚F for 15 min or until the eggplant is soft and browning on the bottom. You can bake them at the same time, just remove eggplant from the oven after about 15 minutes and set aside to cool.
- Step 3
In a small ramekin, combine 2 tsp chicken bouillon with enough warm water to make a paste & set aside until needed.
- Step 4
Heat a large deep pan such as a dutch oven over medium heat. Add 2 Tbsp cooking oil. Once oil is heated, add finely diced onions and cook 2 minutes until softened then and chopped bell peppers and cook, stirring often for 5 minutes.
- Step 5
Add tomato sauce, diced tomatoes and 1/2 cup water and bring to a boil; watch out; tomatoes splatter so you might want to use a splatter screen).
- Step 6
Add garlic, minced jalapeño pepper (for a spicy version), 1 tsp. salt, 1/2 tsp. black pepper, and 2 tsp. chicken stock paste. Stir well to incorporate all the ingredients throughout, cook for a couple minutes on high heat.
- Step 7
Grab a small bowl & crack an egg into it, Drop eggs into the pot starting around the edges, until all eggs are evenly distributed in the pot. Lightly salt and pepper the top of the eggs.
- Step 8
Add the baked eggplant & potato around the eggs. Reduce heat to med/low then cover and cook an additional 6-8 minutes to let eggs cook through. Keep an eye on the eggs every 1-2 minutes and continue cooking until egg whites are cooked through and yolks are the desired doneness. Get your crunchy/soft French bread and get ready to dip!
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Slice, rinse and dry potatoes with a paper towel. Place potatoes in a large bowl and sprinkle lightly with salt and pepper then toss potatoes with 2 Tbsp extra virgin olive oil. Spread potatoes onto the first parchment lined baking sheet and bake at 450˚F for 25-30 min or until the potatoes are cooked through, browned and crispy.
Source: NatashasKitchen.com
