Monday, October 11th, 2010
This traditional Israeli dish, whose name means “all mixed up” in both Hebrew and North African, is both healthy and filling. While many are familiar with staples like chili and stew, as well as traditional tomato sauce, shakshuka has similar basic ingredients but cooks faster and has a spicy, fiery taste.
This versatile dish can be served with pita, rice, noodles, or even on its own, making it easy to enjoy time and time again. You can add meat or other vegetables and whatever spices you prefer.
This hearty recipe can be altered to suit your taste buds, made per serving, or cooked in bulk. Freeze the sauce and whenever you desire you’ll be able to reheat it on the stove — just add the egg.
Here’s a very basic version that we made and loved. Enjoy!
1 yellow onion
1 28 oz. can of crushed or diced tomatoes
4 gloves of garlic
1 jar of roasted red peppers
1/2 of a 12 oz. can of tomato paste
paprika, pepper, and salt to taste
1. Chop the onion, garlic cloves and roasted red peppers.
2. After heating up the olive oil in a pan, saute the onion and garlic until the onion is soft.
3. Add one 28 oz. can of crushed tomatoes (more than enough for four people).
4. Sprinkle some paprika, pepper, and salt, to taste.
5. Stir until the sauce simmers.
6. Add half a can of tomato paste.
7. After the sauce comes to a simmer, fold in the red peppers and continue to stir.
8. Within a few minutes the sauce will be ready for you to add the eggs. Crack the eggs over the sauce, and the heat will cook the egg (or you can scramble the egg if you prefer).
9. Use a spoon or ladle to scoop out each portion into a bowl.
Although our experience wasn’t perfect — we burnt the sauce, wished we added more garlic, and our eggs were a little runny — this is something we will all make again. After finishing our bowls and licking them clean, we were full and satisfied. This is one of the simplest, most worthwhile dishes college students can learn to make. It’s cheap, easy, and tastes (and smells) better than you can imagine.
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