Origin: Northern Africa / Middle East
Type: Vegan dish
When to eat: Whenever you’re hungry
Serves: 4 people
Submitted by: Oren Hetzroni

Shakshuka is a classic North African and Middle Eastern dish Which can be served for breakfast lunch or dinner. Oren: “For me it is a dish I’ve loved since childhood, strongly connected to fond memories.”

How to prepare:
One big onion sautéed until good and sweet. Then, somewhere towards the end of the sautéing add one bell pepper, let it sauté for a while longer with the onion. Cut up 12 very ripe tomatoes. If you don’t have super ripe tomatoes, canned crushed tomatoes are fine as well. Let it cook on low heat for a long time, till most of the water evaporates. Add salt, pepper, sweet paprika, smoked paprika and hot peppers if you’d like. Add a couple of finally chopped garlic towards the end. You can add some black olives, feta or mozzarella (not traditional but tasty), add the eggs at the end over the tomato mixture and cover the pot. Let it cook till the eggs are the way you like them. Garnish with basil leaves and chives. Served in a bowl along side pita bread or just bread and as much tahini as possible.

Ingredient list:

  • One big union
  • One bell pepper (red/orange)
  • Twelve very ripe tomatoes (or canned crushed tomatoes)
  • Four eggs
  • Four cloves of finely chopped garlic
  • Salt & pepper to taste
  • Black olives*
  • Feta (goatcheese)*
  • Mozzerella (bufalocheese)*
  • Sweet paprika*
  • Smoked paprika*
  • Hot peppers (to taste)*
  • Basil & chives*
  • Pita bread / regular bread
  • Tahini (Sesame paste)

(* Optional)