Cost: About 20 shekels (US Dollar 6)
This is a dish basically containing tomatoes and eggs, which makes it both gluten- and dairy free. It is eaten at all times of the day; breakfast, lunch or dinner.
½ onion in small cubes
1 red or yellow bell pepper in strips or cubes
2 cans good quality minced or cubed tomatoes
1 teaspoon sweet paprika
1 teaspoon cumin
Salt and pepper
½ teaspoon dried chili (optional)
Parsley or coriander
Heat some olive oil in a skillet and fry the onions for a few minutes. Add the bell peppers and continue to cook for a minute or two more. Pour in the tomatoes and the spices, stir well and let it cook for about 5 minutes more. At this point you can add more of any spices, making it more spicy if you wish or even add a bit of sugar if you want it more sweet.
Crack the eggs, one at a time, over the mixture and place them evenly throughout the skillet. Cover the skillet and let it all cook for 10-15minutes until the eggs are cooked.
When it is done you can chop up some parsley or coriander and garnish the shakshuka. My kids do not like “little green bits”so I pass….
Serve with pita breads, good bread or just a salad on the side.