When I took a dinner trip to the Hummus Place in New York City’s Upper West Side, little did I know that this quick dinner excursion would set me off on a frenzy trying to create the best shakshuka I’d ever laid my taste buds on!
The Hummus Place is a laid back little Israeli spot where you can order hummus and dips, dipping items, etc., traditionally part of the Israeli meals. My boyfriend, Darren typically goes there with his Israeli friend who orders all the works and they have a traditional-style meal. So he ordered for me, recreating their meal.
First we were served a variety of dips and a bowl of an assortment of pickles and olives. Next, something called Shakshuka. It’s basically a savory, super tasty tomato red sauce with sunny side up eggs. I absolutely loved it and although many people eat it by dipping bread in it, I ate it like soup with just a spoon. I couldn’t get enough of the stuff. I had to give the dish a whirl on my own.
I talked to a few Israeli friends about their Shakshuka recipes and combined their recipes with a version I saw on toriaven.com that floated my boat. And here’s the delish creation I ended up with! 🙂
Shakshuka
This is so delish! Dig right in with a spoon like I do, or eat it for a snack, or make a scrumptious breakfast or dinner with it. Serve it with steamed veggies or with a salad.
Serves 5:
Ingredients:
1 tbsp olive oil
1 small onion, peeled and diced
1 clove garlic, minced
1 medium yellow pepper, chopped (any color pepper would work)
1 26.6 ounce container strained tomatoes1 medium tomato, on the vine, chopped
2 tbsp tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
½ tsp cayenne pepper (more to taste)
2 teaspoons sugar or one packet stevia
1/8 tsp sea salt
Fresh cracked pepper to taste
5 eggs (I used Eggland’s Best because they have 25% less saturated fat than other eggs)
1/2 tbsp fresh chopped parsley (optional, for garnish)
Directions:
1. Over medium heat, heat a large frying pan. Add the olive oil and heat until oil is thinned. Then add the onion, sautéing for a few minutes. When the onion has softened, add the garlic and sauté until the garlic is slightly browned or fragrant.
2. Stir in the bell pepper and cook until the pepper softens, about 6 minutes.3. Pour in the strained tomatoes, chopped tomatoes and tomato paste and combine until thoroughly mixed.
4. Sprinkle the spices in the mixture, stirring evenly throughout. Allow the mixture to simmer uncovered. Once it starts to reduce, (after simmering for about 6 minutes)add salt and pepper to taste. (I like spicy flavors and added a touch more cayenne at this point/ I also tend to like sweet sauces so was tempted to add more sugar but decided not to and was pleased (but add more if you prefer).
5. Stir thoroughly.
6. Crack four eggs, one at a time over the mixture, to make four points in a square shape (North, east, west and south points in the pan) and close enough to the edge that each yolk is not on the edge but that the white runs close to the edge. Crack the last egg over the mixture and drop it in the middle of the mixture.
7. The eggs will look like they are cooking “sunny side up” on top. Put a lid on the pan and cook until the eggs are cooked, roughly 10 minutes or slightly longer. Check occasionally to allow the eggs to cook to your preference and to make sure the sauce doesn’t burn as it reduces too much.
• NOTE: If you prefer more runny eggs, then let the sauce cook down a little before cracking the eggs on top
Nutrition Facts Per Serving: 155 calories, 13 g carbohydrate, 7 g Fat, 9 g protein, 4 g fiber, 131 mg sodium
- 1 tbsp olive oil
- 1 small onion, peeled and diced
- 1 clove garlic, minced
- 1 medium yellow pepper, chopped (any color pepper would work)
- 1 26.6 ounce container strained tomatoes1 medium tomato, on the vine, chopped
- 2 tbsp tomato paste
- 1 tsp chili powder (mild)
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp cayenne pepper (more to taste)
- 2 teaspoons sugar or one packet stevia
- ⅛ tsp sea salt
- Fresh cracked pepper to taste
- 5 eggs (I used Eggland’s Best because they have 25% less saturated fat than other eggs)
- ½ tbsp fresh chopped parsley (optional, for garnish)
- Over medium heat, heat a large frying pan. Add the olive oil and heat until oil is thinned. Then add the onion, sautéing for a few minutes. When the onion has softened, add the garlic and sauté until the garlic is slightly browned or fragrant.
- Stir in the bell pepper and cook until the pepper softens, about 6 minutes.3. Pour in the strained tomatoes, chopped tomatoes and tomato paste and combine until thoroughly mixed.
- Sprinkle the spices in the mixture, stirring evenly throughout. Allow the mixture to simmer uncovered. Once it starts to reduce, (after simmering for about 6 minutes)add salt and pepper to taste. (I like spicy flavors and added a touch more cayenne at this point/ I also tend to like sweet sauces so was tempted to add more sugar but decided not to and was pleased (but add more if you prefer).
- Stir thoroughly.
- Crack four eggs, one at a time over the mixture, to make four points in a square shape (North, east, west and south points in the pan) and close enough to the edge that each yolk is not on the edge but that the white runs close to the edge. Crack the last egg over the mixture and drop it in the middle of the mixture.
- The eggs will look like they are cooking “sunny side up” on top. Put a lid on the pan and cook until the eggs are cooked, roughly 10 minutes or slightly longer. Check occasionally to allow the eggs to cook to your preference and to make sure the sauce doesn’t burn as it reduces too much.
- • NOTE: If you prefer more runny eggs, then let the sauce cook down a little before cracking the eggs on top
The Nutrition Twins work with Eggland’s Best to help people make healthier choices.