Shakshuka is a Sephardic-Israeli dish that can be enjoyed for either breakfast, lunch or dinner and makes a great brunch dish as well. The basic ingredients are sauteed onions and garlic along with tomatoes, red peppers and spices to create the sauce, which is then topped with eggs. The dish is cooked over low heat which poaches the eggs to perfection. It’s often served with a dollop of Labene or other yogurt-like cheese and plenty of oven fresh baguette or rustic bread for dipping.
Here’s a basic recipe:
- 2 pounds fresh tomatoes, unpeeled and cut in quarters, or one 28-ounce can tomatoes
- 1 large red pepper finely chopped
- 6 cloves garlic, roughly diced
- 2 teaspoons salt, or to taste
- 1 teaspoon sweet paprika
- 2 teaspoons tomato paste
- 1/4 cup olive oil
6 large eggs
