Shakshuka Israeli Breakfast - Yiddish Cookbook
Servings: 6
Calories: 171
You don't have to give up your favorite foods after moving to a paleo and gluten-free diet. The New Yiddish Cookbook has many recipes like this Shakshuka.
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Ingredients
- 3 Tablespoons extra virgin olive oil divided
- 1 small onion cut into small dices
- 3 cloves garlic sliced
- 2 bell peppers cut into small dices
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne
- 1 tablespoon tomato paste 15g
- ½ teaspoon salt
- 28 ounces diced tomatoes or 2 lbs fresh 795g, 900g
- 4-6 eggs I used 6
Instructions
- Heat a large skillet over medium heat and add 2 tablespoons (30ml) of the olive oil. Once shimmering, add the onions and saute for 8-10 minutes, stirring occasionally, until they are golden brown and softened.
- Add the garlic and peppers and saute for another 3-4 minutes, until the garlic is golden brown.
- Add the spices and stir constantly for a minute, or until very fragrant, being careful not to let them burn.
- Add the tomato paste and stir into the vegetables, cooking until it's a brick red color, about 30 seconds to 1 minute.
- Add the salt and diced tomatoes and sitr, scraping up any browned bits that have stuck to the bottom.
- Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Turn off the heat and make four to six indentations in the sauce and crack the eggs into them. Turn the heat back on so it's at a gentle simmer and allow the eggs to cook for 8 minutes.
- Cover and cook for an additional 3-5 minutes, or until the eggs are cooked to your liking. Drizzle with the remaining olive oil.
Video
Notes
Recipe is from The New Yiddish Kitchen cookbook and has been used with permission from the publisher.
Cook the eggs slowly. Poaching eggs in liquid that too hot will separate the egg whites before they have time to set. The eggs should be cooked in liquid that is lightly simmering.
Use room temperature eggs. To warm eggs up quickly, you can submerge them in a bowl of warm water for ten to fifteen minutes.
Add in extras. You can add in cooked meat, vegetables, cheese, and herbs to the dish to customize the flavor. Just add them into the sauce before adding the eggs.
Nutrition
Serving: 241g | Calories: 171 | Carbohydrates: 10.4g | Protein: 7.5g | Fat: 11.9g | Saturated Fat: 2.4g | Cholesterol: 164mg | Sodium: 267mg | Fiber: 3g | Sugar: 6.4g
Additional Info
Net Carbs:
7.4
g
|
% Carbs:
17.8
%
|
% Protein:
18
%
|
% Fat:
64.2
%
|
SmartPoints:
6