Israeli Breakfast: Shakshuka
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 1 tablespoon tomato paste
- 2 tablespoons harissa paste or 1 tablespoon smoked paprika
- 3 medium garlic cloves, minced
- 4 medium roasted bell peppers, diced
- 1 (28-ounce) can crushed tomatoes with juice
- 1 tablespoon kosher salt
- 1 sprig of rosemary (optional)
- 2 eggs
Preparations
Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes. At this point, you can store and freeze it to take on your next RV trip. If you want to eat it right away, take the back of a spoon and make as many dents in the sauce as eggs wanted. In the indentations, crack an egg and wait for the eggs to cook. Decorate with rosemary sprig and/or chopped parsley and serve with toast!
