Shakshuka
From
Jerusalem
Cookbook
Page 66
Cuisine: Middle Eastern
Course: Breakfast/Brunch
eggs
Israeli cuisine
Photo by Barbara
Photos (1)
Barbara
Reviews
1 reviews,
average rating 3.0 / 5
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This is a basic recipe, with sweet red pepper being the main ingredient besides the tomatoes. I think it could really use an onion, but I think you can make up just about any tomato-based sauce and make it into shakshuksa, as long as it has some heat to it. I found the cooking time for the eggs (8 to 10 minutes) too long. The egg yolks are cooked through on the bottom, although still a bit liquid on top.