Shakshuka is the quintessential Israeli breakfast!
This recipe uses Hatch Fire Roasted Chopped Green Chiles from your Late Autumn 2014 Kosher Foodie Box for an extra kick. Make it your own by adding thinly sliced onion or red pepper (saute them in the skillet until very soft before starting on the sauce) or make it dairy with the addition of Feta cheese (crumble in when adding the chiles). Anything goes!
Want to make a real impression? Prepare the tomato sauce and then divide it among mini skillets like this one GreenPan One Egg Wonder Aluminum Fry Pan
. Prepare one or two eggs in each pan everyone gets their own skillet!
Shakshuka
Ingredients
- 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
- 4 TB olive oil
- 3 garlic cloves roughly diced
- 1 teaspoon sweet paprika
- 2 teaspoons tomato paste
- ¾ teaspoon salt, or to taste
- ½ (4 oz) can Hatch Fire Roasted Chopped Green Chiles
- 6 large eggs
- Chopped cilantro for garnish (optional)
Instructions
- Place the tomatoes, olive oil, garlic, paprika, tomato paste and salt in a large skillet over medium-high heat. Once the tomato juice starts boiling, lower the heat just enough to maintain a simmer and cook, uncovered, until tomatoes have thickened, about 30 minutes, stirring occasionally.
- Stir the Hatch Fire Roasted Chopped Green Chiles.
- Break the eggs into the skillet over tomatoes and gently break the yolks with a fork. Cover and continue to cook until eggs are just set, 7 to 10 minutes. (If your skillet does not have a cover, use aluminum foil, or an inverted pizza pan.)
- Sprinkle with chopped cilantro if desired
- Bring the skillet directly to the table on a heat proof trivet and serve.
