How many servings does this recipe make?

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

What ingredients do I need for Tripoli Tel Aviv Shakshuka?

You need 12 ingredients. The key ingredients include: 1/2 cup Olive oil, 1 tablespoon Paprika, 6 pieces Cloves garlic, sliced, 1 Medium onion, chopped, and more.

Is Tripoli Tel Aviv Shakshuka suitable as general?

Yes, Tripoli Tel Aviv Shakshuka falls under the General category and is a great choice for this type of meal.

How do I store leftover Tripoli Tel Aviv Shakshuka?

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

Tripoli Tel Aviv Shakshuka Recipe

Name: Tripoli Tel Aviv Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Olive oil; 1 tablespoon Paprika; 6 pieces Cloves garlic, sliced; 1 Medium onion, chopped; 1 Red bell pepper, chopped; 1 Or more spicy green pepper, sliced; 8 Very ripe tomatoes, chopped; 8 Eggs; 2 tablespoons Harissa or see substitute below; 1 Loaf fresh bread or pita; 1/2 cup Fresh cilantro, chopped; 1/2 teaspoon Salt

1

Heat a large, deep pan over medium high heat. You'll need a cover for it later.

2

Add olive oil

3

Add paprika and garlic and stir for about two minutes

4

Add onions, bell peppers and spicy peppers

5

Continue cooking over medium high heat, stirring every so often, until peppers are soft, about 10 minutes.

6

Add Harissa.

7

Add chopped tomatoes

8

Continue cooking and stirring until tomatoes are very soft and the sauce is somewhat reduced, about 15-20 minutes.

9

Now the fun part: adding the eggs. You can just break and drop them in separately, spacing them equally around the pan. I find that it's easier using a ladle. Press the ladle into the sauce where you want the egg to go. Break the egg into the ladle, then just roll the ladle out so that the egg rolls gently into the same spot.

10

Lower the heat to medium low, cover the pan, and cook for about 10 minutes until the egg whites are cooked but the yolks are still runny. Granted this is my preference, although you can continue cooking if you really can't stand runny yolks.

11

There you are. Shakshuka, ready to plate

12

Gently spoon two eggs onto a plate or soup bowl with some of that delectable sauce and sprinkle with fresh cilantro

13

Traditionally, this is eaten by using the bread as your utensil. Dip, scoop and swipe to your hearts delight but don't feel bad if you need a fork.

14

Great to serve with some good middle eastern olives and pickles on the side

15

Options: Substitute a can of chopped tomatoes if you dont have fresh ones. Add pieces of spicy sausage to the sauce. Crumble some feta on top before serving.

16

Feel free to turn the heat up or down by playing with the spicy peppers and Harissa. If you don't want it spicy at all, substitute a small green pepper for the spicy one and make the Harissa without the chili powder.

17

If you can't find Harissa, this will do in a pinch: 2 T tomato paste, 1 t sweet paprika, 1/2 t cumin, 1/2 t ground coriander seed, 1/2 t ground dried chili peppers, 1/2 t ground dried cardamom, 1 garlic clove put through a crusher

Tripoli Tel Aviv Shakshuka

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