Mom’s Shakshuka Recipe

It’s no secret that Coverager is a family business. It is also no secret that this family is Israeli. So when a friend texted me yesterday morning, “Let’s go for Shakshuka”, my initial response back was “Have you been watching Conan?” Cue: the American comedian and talk show host Conan O’Brien is visiting Israel and over the weekend he commented on Israeli men, women, Shakshuka and beer. And in that spirit, here’s our mom’s recipe for Shakshuka :

Ingredients:

Servings: 2-3

1 large onion cut into thin slices

Optional: red and/or green peppers, jalapeno peppers

2-3 cloves of garlic – minced

5-6 peeled and diced tomatoes

Optional: swap fresh tomatoes with tomatoes from a can 

1 teaspoon sugar

1 tablespoon tomato paste

2 teaspoons cumin

Salt & pepper

Directions: 

In a skillet, fry onion with two tablespoons of olive oil over medium heat.

This is where you can add slices of green and/or red peppers, as well as diced jalapeno peppers.

Once the onion turns golden brown, add 2-3 cloves of minced garlic to the skillet.

Add 5-6 peeled and diced tomatoes. In advance, place tomatoes in hot water. It will allow for an easy peal. Make sure to drain the tomatoes before adding to the skillet. Note: the base for a good Shakshuka is to not have too much liquids.

Let the mixture cook for about an hour, partially covered. Stir occasionally.

When 2/3 of the liquids reduce, add sugar, cumin, tomato paste, and salt and pepper to taste.

Leave over heat for another 20 minutes.

Crack 6-7 eggs over the mixture, cover, reduce to low heat and let the eggs cook.

Enjoy.