I have been meaning to make shakshouka for such a long time now, (a ridiculous 2-3 years or so!) and I was so satisfied with the way this dish turned out in the first attempt. I couldn’t believe how simple and quick it was to prepare for the amount of flavor that it gave.
I had a friend over for lunch and I served this with some plain couscous and a side of roasted potatoes and onions. He flattered me with so many compliments on my cooking- Splendid!!!
Indian culture and traditions are all about serving more dishes than needed- sometimes I feel its a little boisterous..its almost like serve whatever you have in your house when a guest or a friend comes over for a meal. And in all this madness the poor cook gets so tired and stressed! SO it is such a delight when occasionally I am able to share such quick and flavorful meals with friends for a casual lunch.
The original recipe doesn’t  call for it but since my friend likes his food a little spicy- I added a little  heat to the dish by adding some roasted banana peppers. These ones are a little longer so they are not that hot…just enough to add a nice kick….perfect!!
Shakahouka is basically eggs poached in tomato sauce. This dish is a staple from Israel and is mostly prepaired for breakfast  accompanied by a bread to wipe up that delicious sauce. I served it over plain couscous for lunch and that tasted delicious as well!
Serves 2
Cooking time 15 to 20 min

Things you will need:
2 medium onions, chopped
4 medium tomatoes, chopped
2 bell peppers- one yellow and one red, chopped
4 cloves garlic
3 eggs
2 roasted banana peppers (optional)- mashed up into a paste like consistency
2 tsp cumin powder
2 tbs olive oil
fresh parsley roughly chopped
salt and pepper
In a saucepan heat oil and throw in the onions and garlic, stir and cook till the onions start turning pink. Add cumin- mix for 30 seconds and then add the bell peppers. Cook till the peppers are tender…add the banana pepper and cook for another 30 seconds. Add the chopped tomatoes and salt stir till everything is incorporated well, cover and cook on low till the tomatoes extract all their juices and everything forms into a pulp like consistency….add parsley. You don’t want to cook the sauce till it turns dry because you need the water/steam to cook the eggs.
Break eggs on the bubbly sauce, cover and cook on medium low till the egg whites are cooked through.. approximately 3 min. You can either serve it with eggs half cooked or if you don’t like the gooey center you can break the eggs with a spoon and keep on cooking till its all well done (almost like scrambled eggs in the sauce). Sprinkle some fresh parsley and serve with a baguette or over couscous.