Snapguide

How to cook israeli shakshuka (eggs in tomato ragout)

Many countries have different version of this dish, but this is how they cook it in Israel.

2
STEPS
INGREDIENTS
Ok first I got to gather some fresh eggs \ud83d\udc4d

Ok first I got to gather some fresh eggs 👍

And some fresh parsley \ud83d\udc4d

And some fresh parsley 👍

Ok this is all you need for this recipe

Ok this is all you need for this recipe

Cut the onion half moon shape

Cut the onion half moon shape

Fry them with olive oil on medium high heat till they're soften (if the onions absorbed all the oil just drizzle a bit water to the pan)

Fry them with olive oil on medium high heat till they're soften (if the onions absorbed all the oil just drizzle a bit water to the pan)

In the meantime cut the tomatoes

In the meantime cut the tomatoes

Add bell peppers to the pan and cook for another 2 min

Add bell peppers to the pan and cook for another 2 min

In the meantime mince the garlic

In the meantime mince the garlic

Add garlic, paprika and chili to the pan (I ran out of fresh chili so I substituted with chili flakes)

Add garlic, paprika and chili to the pan (I ran out of fresh chili so I substituted with chili flakes)

Stir

Stir

Now add tomatoes mix and add additional 1/2 cup of water

Now add tomatoes mix and add additional 1/2 cup of water

Add 2 tablespoons of tomato paste, stir

Add 2 tablespoons of tomato paste, stir

Now season with salt and stir

Now season with salt and stir

Cover and simmer on low heat for about 10 minutes stirring occasionally (if your ragout is too thick add more water)

Cover and simmer on low heat for about 10 minutes stirring occasionally (if your ragout is too thick add more water)

In meantime chop parsley

In meantime chop parsley

When ragout is thickens but not dry uncover and stir in the parsley, taste and fix the seasoning

When ragout is thickens but not dry uncover and stir in the parsley, taste and fix the seasoning

Crack your eggs (I mean chicken's eggs...winks) season with black pepper and more salt.

Crack your eggs (I mean chicken's eggs...winks) season with black pepper and more salt.

Recover and cook till eggs are done to your liking. I like when the yolk is a little runny

Recover and cook till eggs are done to your liking. I like when the yolk is a little runny

Ok guys smell it \ud83d\ude06. Sprinkle with a little more parsley on top

Ok guys smell it 😆. Sprinkle with a little more parsley on top

Transfer to a serving plate. Garnish with crumbled feta (optional) and take a bite...OH MY😋

  • 4.0 Eggs
  • 6.0 Small vine tomatoes
  • 1.0 Red bell pepper cut into stripes
  • 1.0 Yellow bell pepper cut into stripes
  • 1.0 Medium onion
  • 2.0 Garlic cloves
  • 1.0Tbsp Tomato paste
  • 1.0 Fresh chili or more (depends on how brave you are)
  • 1.0pch Or to taste paprika, black pepper, salt
  • 1.0bnch Fresh parsley
  • 1.0Tbsp Olive oil for frying
  • 0.0c Feta cheese (crumbled)