Shakshuka

Shakshuka has always been my favorite brunch choice whenever it’s available in any restaurant we dine in. Unfortunately, not many offer this on their menu, and not everyone makes a good one. One of the best Shakshuka I ever had was the one at Art Cafe in Nyack. We went there in the fall of 2014 when my sister was visiting us. It’s a cafe that serves traditional Israeli food.

This is the first time I have ever made it, and my family enjoyed this for our Sunday brunch.

In a large skillet, saute one medium-sized chopped onion in 2-3 Tbsp. Olive oil until translucent. Add two minced garlic cloves and stir until fragrant. Add one red bell pepper that has been seeded and diced and cook over low heat until very soft, around 20 minutes. Carefully pour in one 28 oz can of whole tomatoes crushed by hand. Stir until it’s blended. Then add your spices: 1 tsp. Cumin, 1 tsp. sweet paprika, 1 tsp. Kosher salt, 1/4 tsp. Black pepper and a pinch of sugar to balance the acidity. Cook and simmer for a couple of minutes until the sauce thickens.

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Carefully crack five eggs one at a time into the skillet over the tomatoes. Cover and cook until eggs are just set or cooked to your liking. Remove from heat and sprinkle with cilantro or parsley.

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Serve hot with crusty bread and salad.

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