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Nov. 13, 2015

The Israeli classic, shakshuka, fits into any meal and we got Timna's chef Nir Mesika to show us his take on this favorite.


Eggplant 1 Medium
Red bell pepper 1
Vine ripe tomato 4 Medium
Extra virgin olive oil 3 Tablespoon , divided
Canola oil 2 Tablespoon
Jalapeno pepper 1 , sliced
White onion 1 Small , diced
Garlic 3 Clove (15 gm) , peeled and sliced
Smoked paprika 2 Tablespoon
Cumin 1 Tablespoon
Organic eggs 6
Sugar 1/2 Teaspoon
Salt To Taste
Pepper To Taste
Sumac powder To Taste
Chopped cilantro 1 Tablespoon



For charring vegetables, make holes in eggplant and red pepper.

Burn skin on open flame for about 10 minutes each side or until skin is charred. Peel and scoop the flesh.

Remove seeds from pepper, slice and reserve for sauce.

In a small pot boil water with salt. Blanch tomatoes and peel the skin.

Dice the flesh and set aside.

Heat olive oil and canola oil in a large pan. Saute garlic until browned.

Add jalapeno pepper, onions and saute until caramelized.

Add eggplant, red pepper, tomatoes and mix well.

Bring to boil and cook until tomatoes break down.

Reduce heat and cook for 40-45 minutes.

Add smoked paprika, cumin, salt, pepper, sugar and mix well.

Add eggs as shown in the video, cover with aluminium foil and cook for 8 minutes for runny eggs and additional 4 minutes for well cooked eggs.

Season with sumac and garnish with fresh cilantro and olive oil.


Serve with challah bread and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 3