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"This delicious Israeli egg and tomato dish makes a great meal any time of day. It is very flavorful and works well as a main dish or as an appetizer. Serve hot with tahini sauce and pita bread." — Hanna R
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2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 onion, chopped
1 jalapeno pepper, sliced
1 large red bell pepper, chopped
2 tomatoes, coarsely chopped
2 tablespoons sweet paprika
2 tablespoons hot paprika
salt and pepper to taste
1 (6 ounce) can tomato paste
3/4 cup water
1/4 teaspoon saffron
1/4 cup chopped fresh parsley
6 eggs
I didn't have saffron, but it was still really good
Found the sauce a little bitter for my American taste, so I added 1 TBS. sugar, with that this recipe turned out very good . I would make this again. Loved the saffron and paprika flavors.
4 Ratings
Might just be me, but I found the sauce extremely bland. I could see this being good though.
* Percent Daily Values are based on a 2,000 calorie diet.
Shakshooka
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 176 Calories from Fat: 89
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