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