Israeli Breakfast Of Champions: Shakshuka

215 faves | 4 recommends
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Nutrition per serving    (USDA % daily values)
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I didn't claim it to being an israelí dish. The comments were posted by someone else. I've been making it for years because my husband is Israeli. I believe it to be an Arabic or Egyptian dish. It's just plain delish.
faa3cf1dd1ad   •  20 Jun   •  Report
This is very old famous Arabic dish.. How come you claim it Israeli ?
062a077cd2b3   •  20 Jun   •  Report
Shakshouka is EGYPTIAN FOOD
GH_AAI   •  9 May   •  Report
If green peppers are not your favorite, it can easily be substituted for red peppers...the flavor still remain the same
faa3cf1dd1ad   •  1 May   •  Report
Non-stick pan are even better to use
faa3cf1dd1ad   •  29 Apr   •  Report
Any requirement for the cooking pan? Can I achieve the same flavor/texture with I use a regular non-stick frying pan?
132e6992ed0c   •  29 Apr   •  Report
This us absolutely delish...I've been making it for years now
faa3cf1dd1ad   •  28 Apr   •  Report
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Ingredients for 4 servings

3 tablespoons canola oil

2 medium yellow onions, chopped

1 large green bell pepper, cored, seeded and chopped

1 large jalapeno chile, cored, seeded and chopped

7 cloves of garlic, finely chopped

1/4 cup tomato paste

1 (28-ounce) can whole peeled tomatoes, crushed by hand

1 bay leaf

2 1/2 tablespoons sugar

1 1/2 tablespoons kosher salt

1 tablespoon sweet Hungarian paprika

1 tablespoon ground cumin

1 1/2 teaspoons freshly ground black pepper

1 teaspoon ground caraway

1/2 bunch Swiss chard or spinach, stemmed and chopped

8 -12 large eggs

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