Israeli Shakshuka
Eggs poached in a spiced tomato and pepper sauce.
Ingredients
- 3 cup tomatoes
- 5 piece egg
- 2 piece bell pepper
- 1 piece onion
- 1 tsp cumin
Instructions
- 1
Soften onion and peppers with cumin and paprika.
- 2
Add tomatoes and simmer until jammy.
- 3
Make wells and crack in the eggs.
- 4
Cover and cook until whites are just set.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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