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Eilat, recipe




Shakshuka is an Israeli dish. It has a tomato sauce with vegetables and is accompanied by poached eggs that are cooked together with the vegetables and a touch of spices. Everything together gives the dish a very special flavor that, although it may vary depending on the country in which it is prepared, is unique and delicious. Shakshuka or shakshouka, whose meaning is vegetable stew, is a widespread dish in Eastern countries. Medium, although it is believed that its origin is Tunisian. Tunisian Jews would have introduced the dish to Israel and Palestine. Currently, it is also widespread in European cuisine.

The best way to cook this recipe is using the tajine, which is the container we saw in Morocco, do you remember? or an iron pot, but if you don’t have it, it’s not strictly necessary. The important thing is that it stays with a lot of flavor and that you accompany it with pita bread to dip with the sauce.



 2 onions

 2 garlic cloves

 1 red bell pepper

 1 green pepper

 1 yellow bell pepper (optional)

 800 grams of ripe tomatoes

 2 bay leaves

 1 teaspoon cumin powder

 1 teaspoon sweet or hot paprika

 1 pinch of pepper

 1 pinch of salt

 1 jet of oil

 3 eggs

 1 teaspoon of sugar (optional)



Peel and chop the onion and garlic cloves. In an iron casserole put a jet of oil, add the onion, and let it sauté for a few minutes, add the chopped garlic. Wash the peppers, cut them and remove the seeds and the white part. Chop it into small pieces. Add the peppers together with the onion and let it all cook together over a low heat until the vegetables are tender. Peel the tomatoes, you can chop them into pieces or grate them. Leave the water that the tomatoes release as it will be used to cook them. When you see that the vegetables are tender, add the tomatoes, stir and mix everything. Let it cook first over high heat and, when it starts to boil, lower it to medium heat and leave it for 10-12 more minutes, being careful that it does not become dry and stick. You can add a little water.

Try the flavor of the tomatoes, if it is very acidic, add the teaspoon of sugar, if not, it is not necessary.Prepare the spices, cumin, bay leaves, salt, pepper and paprika, which can be sweet, spicy or mixed. Add the spices to the vegetables. Mix and let it all cook together. When you see that the vegetables are almost there, try and rectify salt or some spice. Add the eggs, cover the pan and allow them to set for 7-8 minutes.

Once set, serve the Israeli shakshuka right away. Accompany the dish with pita bread. Enjoy!

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