In Tel Aviv, there is a chain of restaurants called «Doctor Shakshuka.» Apparently, the idea is that a real man cannot become a doctor unless he knows how to properly cook eggs with tomatoes and peppers. Nevertheless, this dish is an everyday meal, even if it’s prepared by a true professional.

Shakshuka is often served for a second breakfast, sometimes simply as a filling for a sandwich. If served in a dish, the bread is not sliced but broken into large chunks.

Young Israeli chefs are experimenting with shakshuka, offering many different, sometimes unusual variations of the dish, incorporating rare ingredients and unusual combinations. Their efforts, along with the growing trend of street food, have transformed shakshuka from a simple egg dish into a fashionable meal.

We won’t recommend making shakshuka with foie gras pieces or zucchini spaghetti, but we suggest a more traditional version. It’s truly delicious!

INGREDIENTS:

12 eggs

4 medium firm red tomatoes

2 medium sweet bell peppers

1 hot pepper (optional)

1 medium onion

1 tbsp tomato paste

5-6 sprigs of parsley

1 tsp sugar

2 tbsp ground sweet paprika

Salt

Freshly ground black pepper

Extra virgin olive oil

STEP-BY-STEP RECIPE

Step 1:

Peel and slice the onion into half-rings. Cut the tomatoes into wedges. Remove the seeds and membranes from the sweet and hot peppers, then cut them into thin strips. Tear the parsley leaves and chop them finely.

Step 2:

Heat 3 tbsp of olive oil in a large, heavy skillet over medium heat. Sauté the onion until golden. Add the tomatoes and cook for 3-5 minutes, then add the peppers and cook for another 5 minutes. Add the tomato paste, salt, sugar, paprika, and black pepper, and cook the vegetables for 2-3 minutes.

Step 3:

Crack the eggs over the vegetables and let them set for about 1 minute.

Step 4:

Using a large spoon, gently stir the eggs, but be careful not to mix them too much. Cook for another 2 minutes. Sprinkle the shakshuka with parsley and serve directly in the skillet.

Enjoy!