Chef Ido Zarmi shares his traditional Israeli shakshuka recipe with Gizzi on the beach in Galilee. Shakshuka is a delicious breakfast dish of eggs poached in a tomato sauce. Serve this dish with bread, perfect for mopping up the sauce.
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RECIPE
INGREDIENTS:
3 TBSP EXTRA VIRGIN OLIVE OIL
2 MEDIUM SIZE RED ONIONS (ABOUT 200G), HALVED AND FINELY SLICED
1 FINELY SLICED GREEN HOT CHILI
3 GARLIC CLOVE, PEELED, FINELY SLICED
8 RIPE TOMATOES, COARSELY CHOPPED, (OR 800G WHOLE, PEELED, HIGH QUALITY, CANNED TOMATOES)
2 TSP SEA SALT
1 TSP FRESHLY GROUND BLACK PEPPER
1 TSP GROUND CUMIN
1 TSP SWEET PAPRIKA
4 EGGS
½ CUP PARSLEY, LEAVES ONLY, CHOPPED
METHOD
HEAT AN IRON SKILLET OVER MEDIUM-HIGH HEAT, ADD THE OIL AND RED ONION, SEASON WITH SOME SALT, PEPPER, CUMIN & PAPRIKA, SWEAT THE ONIONS, MIXING FREQUENTLY, UNTIL THEY SOFTEN AND BECOME TRANSLUCENT.
ADD THE SLICED GARLIC AND THE CHILI, MIX WELL AND COOK FOR A MINUTE OR TWO MORE, UNTIL YOU CAN SMELL THE AROMA FROM THE GARLIC.
ADD THE TOMATOES TO THE SKILLET, SEASON WITH THE REST OF THE SPICES, MIX WELL, BRING TO A STRONG SIMMER, LOWER THE HEAT AND COOK, STIRRING FREQUENTLY FOR ABOUT 45 MINUTES, UNTIL THE TOMATOES BECOME SWEET, AND ALL FLAVORS COMBINE WELL TOGETHER.
TASTE AND SEASON MORE IF NECESSARY, TURN THE HEAT OFF (AT THIS POINT, EITHER CHILL AND STORE REFRIGERATED, OR USE IMMEDIATELY.)
TO FINISH AND SERVE THE SHAKSHUKA: MAKE LITTLE “HOLES” IN THE HOT TOMATO COOKING LIQUID AND BREAK AN EGG INTO EACH HOLE, SEASON THE EGG WITH SALT & PEPPER, POACH THE EGGS IN THE TOMATO SAUCE, IN SLOW SIMMER FOR ABOUT 8 MINUTES.
GARNISH THE SHAKSHUKA WITH CHOPPED PARSLEY, SERVE IMMEDIATELY.
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