Ever since I’ve known Chanel, she’s raved about these incredible breakfasts that her Israeli family makes, full of salads and hummus and all kinds of other savory things. One of the highlights is Shakshuka, a middle-eastern dish that’s made by poaching eggs in a flavorful tomato sauce. In today’s video, Chanel shows me how to make Shakshuka (I’m already obsessed!), and stay tuned for our full Israeli breakfast spread next week.
Keep scrolling for the recipe, and if you’d like to watch me make more healthy recipes like an ahi tuna poké bowl, my favorite lunchtime grain bowl, and the secret to the best grilled chicken ever, check out our full video page here!
- 2 TBS olive oil
- 6 cloves garlic, diced
- 1 jalapeño, seeds removed, sliced
- 8 medium ripe tomatoes, diced
- 1 TBS tomato paste
- 6 eggs
- flat leaf parsley, chopped
- Over medium-high, heat the olive oil in a large heavy bottomed skillet. Once hot, add the garlic and jalapeño.
- When the garlic becomes slightly golden and the jalapeño softens, add the tomatoes. Add the cumin, paprika and tomato paste and stir. Bring to a boil, then reduce the heat and let simmer for 20 to 30 minutes, or until the sauce is fully broken down and thickened.
- Carefully crack the eggs into the tomato sauce. Once the eggs seem to be mostly cooked through -- about 8 minutes -- cover the skillet to cook the top of the eggs, checking periodically to ensure the yolks don't get overcooked.
- Remove from heat and garnish with sea salt, black pepper and parsley. Serve with fresh bread.
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