Shakshouka Israeli Breakfast Recipe

Name: Shakshouka Israeli Breakfast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 Ripe Tomatoes; 1 Med White Onion; 4 garlic cloves; 1 Jalapeno; 1 Red Bell Pepper; 1 Sprig thyme; 1 Cumin to taste; 1 Chili Powder to taste; 1 Salt and Pepper to taste; 1 Paprika to taste; 1 Oregano to taste; 4 Eggs; 2 tbsp Olive Oil

Servings: persons

10 Ripe Tomatoes
1 Med White Onion
4 garlic cloves
1 Jalapeno
1 Red Bell Pepper
1 Sprig thyme
1 Cumin to taste
1 Chili Powder to taste
1 Salt and Pepper to taste
1 Paprika to taste
1 Oregano to taste
4 Eggs
2 tbsp Olive Oil

1
Chop onion, and peppers to desired size.
2
Add oil to cast iron pan, turn heat on high.
3
Add onions and peppers before oil starts to smoke.
4
Turn heat down to medium and cook for 5 minutes.
5
Cut tomatoes into quarters and mince garlic.
6
Add tomatoes, garlic, herbs and spices to pan, turn heat to medium low, cover and cook for thirty minutes.
7
This will blend all the flavors together.
8
Preheat oven to 350 while the mixture is cooking for the thirty minutes.
9
Once this is done, carefully break the eggs on top of the mixture.
10
Place cast iron pan into the oven, cook until eggs have reached desired consistency.
11
I love my yoke runny so I only left them in the oven for about 10 minutes or less.
12
Once out of the oven, let cool for 5 minutes and serve.
13
It's also delicious with warm Naan.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 Ripe Tomatoes, 1 Med White Onion, 4 garlic cloves, 1 Jalapeno, and more.

Yes, Shakshouka Israeli Breakfast falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shakshouka Israeli Breakfast

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