I have two vegetarian roommates who also Jewish, they aren’t from Israel but they went there few times, cause is the land. I cooked for my roommates sometimes, so I thought this should be something that they wouldn’t say no to. Apparently shakshuka is like their national dish.
I had to revise my original recipe, which was using hot paprika to using sweet paprika cause my roommates can’t handle heat. But I love it when it was hot paprika instead. Just giving some kicks while you eat it, and actually feta crumbles kinda did mellow it down. But any paprika powder will do, hot, sweet, Hungarian, smoked. That’s the thing about cooking which I love, I got to be creative!
Speaking about being creative or hungry, I also added some slices mushroom in here, and I used oyster cause they are full with nutrients and it fills you up. I felt like shakshuka with just poached eggs is too lonely.
Ingredients:
3 tbsp extra-virgin olive oil
1 large onion -chopped
1 large red bell pepper -seeded and cut 1″ cube
3 garlic cloves -minced
1 tsp ground cumin
1 tsp paprika powder
1/4 tsp chili powder
6 oz oyster mushroom -sliced
1 (28-ounce) can crush tomatoes and the juice
Salt and pepper
4-6 large eggs
1/2 cup feta -crumbled
1 sprig fresh cilantro -chopped
Instructions:
- Heat oven to 375F degrees.
- In a large skillet over medium heat, add oil then onion and bell pepper. And cook until soft for about 5 minutes.
- Add garlic and mushrooms then cook a bit more, about 3-4 minutes.
- Stir in the spices (cumin, paprika, cayenne) and cook for another minute.
- Pour in tomatoes and season with salt and pepper. Let it cook and simmer until the sauce is thickened, about 10 minutes.
- Make little wells in the mixture and break the eggs into the wells. Simmer for a further 5-10 minutes depending how done you would like the eggs to be. Cover with a lid if you want to speed up the cooking process.
- Garnish with cilantro and feta crumbles. Add a crusty piece of bread if desire and serve. Enjoy!