A project by Ari Hillel
University of Applied Sciences Düsseldorf
Prof. Anja Vormann
3 bell peppers (red)
3 tomatoes
1 large onion
5-6 eggs (for vegans leave the eggs out and add tofu pieces)
100g tomato paste
hot water
olive oil
salt, pepper, red paprika powder, cumin, sugar
Preparation:
Chop bell peppers, tomatoes, and onions into small cubes. Heat olive oil in a pan on high flame. Stir-fry the onions until soft, add bell peppers and keep frying. Add spices (not the sugar), tomato paste and stir well. Slowly add water until the mixture is no longer thick. Lower flame, cover pan with lid and let simmer. When about half of the liquid is gone open lid and taste. Add more spices if necessary and sugar to even up the sourness. Stir well. Break the eggs carefully into the mixture and replace the lid.
The shakshuka is ready when the egg whites have turned white and the yolks are still a bit runny.
Shakshuka is best enjoyed with fluffy white bread.
Beteavon!
This recipe was given to me by my father. For me, eating Shakshuka takes me home again. When I was growing up we used to have Shakshuka for lunch on Fridays because it was so quick and didn’t get in the way of the preparations for Shabbat and Kiddush. You can have Shakshuka for breakfast, lunch, or dinner. It’s easy, quick, and cheap, and is served all over Israel as part of the traditional Israeli breakfast.
