SHAKSUKA FOR BREAKFAST - A FAMOUS ISRAEL AND MIDDLE EASTERN DISH

It may sound like Japanese but shaksuka is a delicious typical Israeli breakfast, that really can be eaten as lunch or even dinner! 

Shakshouka (Arabic: شكشوكة‎; Hebrew: שקשוקה‎) (also shakshuka) is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced withcumin. ^[1] It is believed to have Algerian and Tunisian origins.^[2]Shakshouka is a staple of Tunisian, Egyptian, Libyan, Algerian, and Moroccan cuisines, and is also popular in Israel, where it was introduced by Tunisian Jews.^[4] In Libya, Shakshouka is a traditional breakfast meal.^{[citation needed]}

In Israel, the dish has been said to challenge hummus and falafel as a national favourite, especially in the winter. It is traditionally served up in a cast iron pan with bread to mop up the sauce.^[3]According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. Another belief is that it hails from Yemen, where it is served with zhug, a hot green paste.^{[3] - Wikipedia}

Shakshouka is similar to the Turkish dish menemen, and the Mexican breakfast dish huevos rancheros. In fact it's a popular dish among the Middle Eastern Shaksuka is a poached egg dish. Basically, it starts out with a tomato sauce, with diced tomatoes. Then two or three eggs are laid on top of the sauce. The whole dish is then put into the oven until the eggs are done. Usually the eggs are well done but you can ask for less time on the eggs and you will have sunny-side-up style floating in a bath of tomato sauce - DELICIOUS ! Sauce can be made in a advance to be reheated at the time that eggs are done.  

See you don't have to be in Tel Aviv to try, you can make it at home, it's simple, anyway you can find this dish any where in middle eastern, Tunisia, Moroccon and even Turki. Try this you will definitely love. It's a HIT at home and  my kids love this with Penang Roti Benggali..you can serve with any bread.

Sebenarnya ini makanan Yahudi yang cukup popular di Timur Tengah. Shaksuka adalah telur bakar atau poach egg yang dimasak bersama sos seakan sos tomato. Shahsuka yang asli adalah pedas. Sajian ini adalah sajian sarapan pagi yang memang top di sana, sedap makan bersama roti. Kita memang bermusuh dengan Yahudi dan diharamkan memijak kaki kita ke sana..tapi itu tidak menghalang kita dari mencuba makanan mereka. Makanan dunia yang kita perlu cuba...tapi kalau anda ke Tunisia, Morocco, Mesir dan lain-lain tanah Arab yang lain...shaksuka ini juga dihidangkan di restuaran-restuaran di sana.  Biasanya Shasuka dihidangkan ini dihidang dalam kuali besi kecil seperti di dalam gambar. Selamat mencuba!!!

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SHAKSUKA

1 tablespoon olive oil

1 medium onion , roughly chopped

2 garlic cloves , minced

1 teaspoon jalapeno , minced and seeded (or more to taste)

2 red peppers or 2 green peppers , roughly chopped

8 fresh plum tomatoes , roughly chopped

2 (28 ounce) cans tomatoes , strained (peeled)

1/2 teaspoon hot paprika or 1/2 teaspoon cayenne pepper

2 teaspoons sweet paprika

1 teaspoon turmeric

1 teaspoon salt , more to taste

1 teaspoon fresh ground black pepper , more to taste

1 tsp cumin

1 teaspoon sugar

1 cup canned tomato juice - I used Heinz)

1/2 cup vegetable broth

4 large eggs

za'atar spice mix , for serving

4 pita breads , warmed

Directions:

1. Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
2. Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
3. Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
4. Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
5. Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
6. Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs).
7. Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.