Shakshouka Israeli Breakfast. Delicious typical Israeli breakfast, that really can be eaten as lunch or even dinner! Crack open the eggs on top of the shakshuka, one by one, giving each their own space. Shakshuka is an easy, healthy breakfast recipe (or any time of day recipe) in Israel and other parts of the Middle East and North Africa.
Shakshuka, the famous Israeli breakfast dish, comes in many shapes and forms, but they all share a common (and delicious) core rooted in the local Arabic cuisine that has since spread across the world.
In Israel and throughout the Middle East, shakshuka is a traditional breakfast food, but I love this recipe so much that I could eat it at any time of day.
It starts with a bold tomato and red pepper sauce.
You can have Shakshouka Israeli Breakfast using 13 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Shakshouka Israeli Breakfast
- Prepare 10 of Ripe Tomatoes.
- Prepare 1 of Med White Onion.
- Prepare 4 of garlic cloves.
- Prepare 1 of Jalapeno.
- It's 1 of Red Bell Pepper.
- Prepare 1 of Sprig thyme.
- You need 1 of Cumin to taste.
- It's 1 of Chili Powder to taste.
- You need 1 of Salt and Pepper to taste.
- It's 1 of Paprika to taste.
- Prepare 1 of Oregano to taste.
- It's 4 of Eggs.
- You need 2 tbsp of Olive Oil.
What is the best way to prepare shakshuka, the spicy, warming, vegetable and egg dish that is a regular part of the Israeli diet and is usually served as a cooked breakfast or a light lunch? Start your day off right with a hardy egg-filled Israeli breakfast at one of Tel Aviv's best places to eat shakshuka. All yolks aside, dig into Tel Aviv's most scrumptious shakshuka. Mediterranean restaurant in Jaffa, Israel. shakshuka.rest.co.il.
Shakshouka Israeli Breakfast instructions
- Chop onion, and peppers to desired size. Add oil to cast iron pan, turn heat on high. Add onions and peppers before oil starts to smoke. Turn heat down to medium and cook for 5 minutes..
- Cut tomatoes into quarters and mince garlic. Add tomatoes, garlic, herbs and spices to pan, turn heat to medium low, cover and cook for thirty minutes. This will blend all the flavors together..
- Preheat oven to 350 while the mixture is cooking for the thirty minutes. Once this is done, carefully break the eggs on top of the mixture. Place cast iron pan into the oven, cook until eggs have reached desired consistency. I love my yoke runny so I only left them in the oven for about 10 minutes or less..
- Once out of the oven, let cool for 5 minutes and serve. It's also delicious with warm Naan..
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Mediterranean restaurant ยท Breakfast & brunch restaurant. A spicy tomato and eggs dish, popular in the Middle East and typically eaten for breakfast. It's an easy vegetarian one-skillet meal, that is deliciously addicting. Shakshuka is on every Israeli breakfast menu and increasingly becoming a part of the American brunch tradition. Master the classic recipe, and the riffs are endless.