Shakshuka - Spicy Israeli Tomato Stew – a delicious recipe with olive oil, chiles, yellow onion, cumin, tomatoes, paprika. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat olive oil over medium heat in a large heavy-bottomed skillet or Dutch oven (make sure there is room for all ingredients!)
2
Add diced onion and chopped chiles and cook until softened.
3
Add minced garlic, cumin, and paprika and cook for a minute or two while stirring often so as to not burn ingredients.
4
Add tomatoes and bell peppers and 1/2 cup water. Slightly crush the tomatoes with the back of a wooden spoon and let simmer until the mixture reduces and thickens, 12-20 minutes depending on heat and preference of texture.
5
Gently crack eggs over the surface of the stew. Cover and let poach for several minutes --- baste the whites carefully. Add sliced haloumi cheese and a sprinkle of sea salt before serving.
327
kcal
Calories
22
g
Fat
18
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 Anaheim chiles, 1 yellow onion, 1.5 teaspoons cumin, ground, and more.
Yes, Shakshuka - Spicy Israeli Tomato Stew falls under the Soups & Stews 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.
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