by Cordelia
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Cordelia's Notes:
Expand1/2 big onion, diced Ask a question about this ingredient
1-1 1/2 bell pepper, diced Ask a question about this ingredient
1-2 Jalapeño pepper, diced small (depends on spicy you like your like) Ask a question about this ingredient
4 cloves of garlic, minced Ask a question about this ingredient
1 1/2 tablespoons ground cumin Ask a question about this ingredient
1 tablespoon of paprika Ask a question about this ingredient
1 teaspoon of sugar Ask a question about this ingredient
2 tablespoons of tomato paste Ask a question about this ingredient
1 can of diced tomatoes (14.5 ounce can) Ask a question about this ingredient
1-2 tablespoons of parsley, chopped Ask a question about this ingredient
1.5 teaspoons of salt Ask a question about this ingredient
Black pepper Ask a question about this ingredient
4 eggs Ask a question about this ingredient
2-3 tablespoons of olive oil Ask a question about this ingredient
Add the oil to a 10 inch skillet which has a lead. On medium high heat saute the onion for 4-5 minutes until transparent and starting to brown.
Ask a question about this stepAdd the bell peppers and saute for another 5 minutes or so until soft.
Ask a question about this stepAdd the garlic and mix for few seconds. Add the tomato paste, cumin, paprika, sugar, salt and pepper. Mix and saute for a little to caramelize the paste a bit.
Ask a question about this stepAdd the parsley and diced tomatoes. Mix and cook on a medium-low heat for few minutes to evaporate some of the liquids and for the flavors to mix. Taste for salt (needs to be a bit on the salty side since you'll add the eggs next).
Ask a question about this stepMake a little indentation in the mixture for each egg and carefully break each of them into the holes keeping the yolks whole. You can cook it like that or mix gently the whites into the veggie mixture around the yolks without breaking them. Cook for 5-7 minutes and then cover the skillet partially and cook for another 5-7 minutes until the whites are cooked and the yolks still partially runny.
Ask a question about this stepEat with Challah or good crusty bread.
Ask a question about this stepI was under the impression that the origin of Shakshuka is actually N. Africa...
Just made this for brunch, without the sugar or tomato paste. It was so good that I had to stop eating to email the recipe to friends!
While I know that this is a popular dish in Israel, and it came to Israel from Libya, I'm absolutely convinced that its
origins are in Naples based on the historic trajectory of the tomato from the New World to Spain and on to Italy where it flourished in partenopean volcanic soil. In Naples this dish is known as "eggs in purgatory." I should know, that's the name of my blog. My educated guess is that this dish arrived in Libya with Mussolini's boys. From there it probably moved to Israel. The tomato industry in Naples dates back to the 1830's.
This sounds really delicious and quick and easy too ... hmmm ... I might have it for breakfast today!!!
In fact "eggs in purgatory" which is what it really is, does make a great breakfast.
Rick Field is the founder of the pickle company Rick's Picks.
While under the name "shakshuka" this dish certainly passed through N. Africa on its way to Israel. But remember that the tomato is a New World fruit and came to Europe with Colombus. It took centuries for it to be accepted as food. But it took serious root in Naples where production thrived in the 1830's. I don't remember Colombus making any side trips to Libya. However Libya did become an Italian colony after the turn of the 20th Century. There had been an almost identical dish In Naples, Eggs in Purgartory, so I think following the progress of the tomato, New World to Old World to N. Africa and the Levant that no matter if you call it Shakshuka, it passed through Spain on to Italy and onwards. Pretty basic; eggs poached in tomato sauce. But first you need to have the tomatoes.