This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day.
What You Will Need
- 5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
- 1 small yellow onion, chopped
- 8 cloves garlic, crushed
- 1 tsp. ground cumin
- 1 tbsp. paprika
- 1 (28-oz.) can whole peeled tomatoes, undrained
- 8 eggs
- 1⁄2 cup crumbled feta cheese
- 1 tbsp. chopped flat-leaf parsley
- Warm pita, for serving
- 1⁄4 cup extra-virgin olive oil
- Kosher salt, to taste
- Heat oil in a 12″ skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
- Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1⁄2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.
- Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pita, for dipping.