Shakshooka Recipe - Allrecipes.com
Shakshooka Recipe
  • READY IN 55 mins

Shakshooka

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  1. Heat the olive oil in a skillet over medium heat. Stir in the garlic, onion, and jalapeno; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and tomatoes.
  2. Cook the vegetables until the tomatoes have broken down and released their juices, about 10 minutes. Stir in the sweet paprika, hot paprika, salt, and pepper and let the mixture simmer for 3 minutes. Add the tomato paste and water and mix well.
  3. When the vegetables have a sauce-like consistency, add the saffron and parsley. Crack the eggs on top of the sauce (as though you're making sunnyside-up eggs); cover the pan and let the eggs cook for 10 to 15 minutes or until the yolks reach your desired consistency.
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Reviews More Reviews

Sep 27, 2010

I didn't have saffron, but it was still really good

 
Jan 28, 2012

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.

 
Sep 15, 2010

Might just be me, but I found the sauce extremely bland. I could see this being good though.

 

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Nutrition

  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 186 mg
  • 62%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 359 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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