Shakshuka ( Israeli Poached Egg ) Recipe – Izzy Style

by Isabella on June 19, 2012

So this Shakshuka recipe was created because I didn’t feel like going shopping and Simon and I needed to eat lunch on Saturday, so I put together whatever I could find in the fridge, and as always, incorporated my trusty friends, eggs :) Shakshuka is a traditional Israeli dish of eggs that are essentially poached in a spicy tomato sauce and sprinkled with herbs and feta cheese.  It’s quite delicious and filling and healthy for you as well, as it has veggies, eggs for protein, and some spiciness to it, which speeds your metabolism a little.  It is traditionally served either IN or WITH a pita bread, but I like to just eat it as it is, with a fork :)

The reason this recipe is titled Shakshuka Izzy style is because I didn’t have feta cheese or fresh herbs, nor did I have the traditional ingredients of green spicy peppers of some sort, fresh parsley or feta cheese, so I fished for whatever was in the pantry that could potentially replicate those flavors, and I dare say, it came out pretty yummy :)

  • Ingredients:
    • 5 eggs
    • 1 ripe tomato chopped
    • 1 onion chopped
    • 2 cloves garlic finely minced
    • 1 can of sliced tomatoes with juice
    • 2 tablespoons of santa barbara salsa – for spiciness
    • a few shakes of dry parsley
    • a few shakes of cumin powder – for depth of flavor
    • a handful of olives thinly sliced – to replace the salty bite of feta cheese
    • 1/4 cup of mexican cheese blend – to replace some cheesy creaminess from the feta
    • olive oil – 2 turns of the pan
    • salt and pepper
  • Heat oil in pan on medium high
  • Add onions and saute for a few minutes
  • Add garlic and chopped tomato and continue sauteing until slightly soft
  • Add canned tomatoes – smooshing them with your hands before throwing them in pan, as well as liquid from can
  • Stir and bring back to simmer
  • Add a handful of chopped olives and stir again
  • add cumin and salt and pepper
  • Crack one egg at a time directly into liquid tomato mixture making sure to spread them around the pan
  • sprinkle dry parsley on top
  • sprinkle cheese on top
  • bring heat down to low, cover and simmer for 5-10 minutes until eggs are done
  • Serve warm, with one egg per person



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