Today is May 19, 2024 / /

Kosher Nexus
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Shakshukah

Ingredients

  • 3 tablespoons olive oil
  • 1 ⅓ cups chopped onion
  • 1 cup thinly sliced bell peppers, any color
  • 2 cloves garlic, minced, or to taste
  • 2 ½ cups chopped tomatoes
  • 1 hot chile pepper, seeded and finely chopped, or to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 4 large eggs

Directions

  1. Heat olive oil in a skillet over medium heat. Stir in onion, bell pepper, and garlic; cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.

  2. Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.

  3. Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.

  4. Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes.