Tara's Travel Journal: Shakshuka

When Tara visited Israel (in the November 2012 issue), she tasted an unusual dish called shakshuka.


1 tablespoon olive oil
1 bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 can crushed tomatoes
1 tablespoon diced jalapeños (optional)
1 teaspoon paprika
4 eggs
feta (optional)
pita bread


1. Heat the oil in a deep skillet over medium heat. Stir in the bell pepper, onion and garlic. Stir-fry for about 5 minutes.
2. Add the tomatoes, jalapenos and paprika. Cover and simmer, stirring occasionally, for about 10 minutes.
3. Make four shallow wells in the tomato mixture, then gently crack an egg into each one. Cook the eggs for 5 minutes without stirring or flipping them.
4. Top with sprinkled feta. Dip slices of pita bread into warm dip.

Warning: Make sure the whites of your eggs are completely cooked. Eating undercooked eggs can cause salmonella.

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