Shakshuka

Finding recipes for entrees that are sugar, gluten and dairy free can prove to be challenging. I have found that non-American ethnic foods generally fit those restrictions pretty easily. One of the first [and most delicious] recipes we tried was Shakshuka. It is an Israeli tomato-based egg dish that is very easy, even for the most culinary-challenged folks [though it does require quite a bit of chopping].  This dish is quite tasty, unique and chock full of healthy veggies! 

AnTick's Shakshuka

2 tbsp safflower oil

1 medium yellow onion, diced

2 red bell peppers, diced

1 green bell pepper, diced

1 tbsp garlic, minced

8-10 medium tomatoes, diced

3 tbsp tomato paste

water

salt, to taste

black and red pepper [or cayanne pepper], to taste

1/2 tsp cumin

6-8 eggs

1. Heat oil in cast iron skillet to medium high. 

2. Add onion and saute until translucent [about 5-10 minutes]. Add garlic and bell pepper and saute until soft [about another 5 minutes]. Add tomatoes and cook for a few minutes until they start to disintegrate. Stir in tomato paste. Add water to desired consistency [this will be your sauce, how thick/thin do you want it to be? You should add somewhere between a couple of tablespoons and a couple of cups]. Add spices and salt and pepper to taste. 

3. Now it is time to add your eggs. We are poaching them, so just crack your eggs and drop them gently into the pan one by one, spacing them out as evenly as possible. Once the eggs are in the pan, do not mess with them. Just cover the pan with a lid and cook until the eggs are as cooked through as you prefer, about 8-12 minutes [we cooked them almost all they way through and they were great]. Remove pan from heat.

4. Serve over basmati rice or noodles. Enjoy

I hope you enjoy this dinner as much as we did!