Description
Traditional Israeli Shakshuka is a vibrant and hearty dish featuring a rich tomato and bell pepper sauce loaded with flavorful spices, topped with perfectly poached eggs. This recipe includes a unique twist of adding sautéed potatoes and eggplant for extra texture and depth, making it perfect for breakfast, brunch, or any comforting meal.
Ingredients
Scale
Vegetables & Base
- 2 medium potatoes, peeled and sliced into 1″ to 1 1/2″ pieces
- 1 medium eggplant, sliced into 1″ x 2″ pieces
- 1 large yellow onion, finely chopped
- 1 red bell pepper, chopped into 1/2-inch squares
- 1 green bell pepper, chopped into 1/2-inch squares
- 1 medium jalapeño pepper, finely minced with seeds (optional)
- 2 large or 3 medium garlic cloves, pressed
Liquids & Sauces
- 15 oz can tomato sauce
- 14.5 oz can diced tomatoes
- 1/2 cup water
- 2 tsp chicken bouillon, mixed with enough water to form a paste
Oils & Seasonings
- 5 Tbsp Extra Virgin Olive Oil
- Oil for sautéing (extra light olive oil recommended)
- Salt & Pepper, to taste
Protein
- 5-8 eggs
Instructions
- Prepare the vegetables: Peel and slice the potatoes into 1 to 1 1/2-inch pieces and slice the eggplant into 1 x 2-inch pieces. Finely chop the onion, and dice the red and green bell peppers into 1/2-inch squares. Mince the jalapeño pepper with seeds if using, and press the garlic cloves.
- Sauté the potatoes and eggplant: Heat extra virgin olive oil in a large skillet over medium heat. Add the sliced potatoes and eggplant and cook until they start to soften and develop a slight golden color, about 10-15 minutes. Season with salt and pepper to taste, then remove them from the skillet and set aside.
- Sauté the aromatics and peppers: In the same skillet, add a small amount of extra light olive oil. Sauté the chopped onion until translucent, approximately 5 minutes. Add the diced red and green bell peppers, minced jalapeño (if using), and pressed garlic cloves. Cook for another 5 minutes, stirring frequently to combine flavors.
- Add tomato base and simmer: Pour in the tomato sauce, diced tomatoes, and 1/2 cup water. Stir in the chicken bouillon paste for added depth of flavor. Mix well and bring to a gentle simmer. Let the sauce cook uncovered for 15-20 minutes until it thickens slightly and the flavors meld.
- Return potatoes and eggplant: Add the sautéed potatoes and eggplant back into the tomato sauce mixture. Stir gently to combine them evenly throughout the sauce. Continue to simmer for another 10 minutes to allow all ingredients to marry.
- Poach the eggs: Using a spoon, make shallow wells in the simmering sauce and crack the eggs into these spaces. Cover the skillet with a lid and cook over low heat for 5-8 minutes, or until the egg whites are set but the yolks remain runny to your preference.
- Serve hot: Once eggs are cooked to desired doneness, remove the skillet from heat. Season with additional salt and pepper if needed. Serve shakshuka directly from the pan with warm crusty bread or pita for dipping.
Notes
- Adjust jalapeño quantity based on your preferred spice level or omit completely for mild flavor.
- Extra light olive oil is preferred for sautéing to avoid overpowering the dish with strong olive oil taste.
- If you prefer a vegetarian version, substitute chicken bouillon with vegetable bouillon.
- Cook eggs until whites are set and yolks remain slightly runny for the authentic shakshuka experience.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
