Israeli Shakshuka With Zhug

I love making Israeli Shakshuka with Zhug—it’s a vibrant dish with North African origins, adopted in Israel by immigrants for a flavorful twist. I start by sautéing onions, red bell peppers, garlic, and tomatoes in olive oil for a spicy base, then poach eggs right in the sauce and top with fresh zhug for an herbaceous kick. It’s perfect for brunch or gatherings. If you’re keen for history, variations, and tips, you’ll find plenty just ahead.

History

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Shakshuka, a beloved dish featuring eggs poached in a spicy tomato sauce, traces its origins to North Africa, particularly Tunisia, where it emerged as a staple in Berber and Arab cuisines before being adopted and adapted in Israel by Jewish immigrants from the Middle East and North Africa.

Regional variations highlight its cultural significance, such as the Tunisian version emphasizing simple spices versus the Israeli rendition often incorporating zhug—a fiery Yemeni herb paste—for added flavor, reflecting the fusion of diverse immigrant traditions.

Traditionally served for breakfast or brunch, shakshuka holds a place in everyday meals and special occasions like Shabbat gatherings, symbolizing comfort and community in Israeli households.

Ingredients

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• Olive oil – oh, you know, the trusty 2 tablespoons that kick everything off, adding that smooth, golden touch to your pan; it’s like a warm hug for your veggies, don’t you think?
• A large onion, finely chopped – imagine this as the unsung hero, bringing in that sweet, punchy flavor with every slice; if you’re like me, wondering how to tackle the tears, just chop quickly and keep things moving.
• One red bell pepper, diced – this vibrant guy adds a colorful crunch and a hint of sweetness, almost like nature’s candy in your sauce; who could resist that pop of red on a lazy morning?
• Three garlic cloves, minced – now, here’s where things get really aromatic, with that fresh, zesty kick that wakes up the whole dish; it’s the little detail that makes you pause and savor, isn’t it?
• One 14-ounce can of diced tomatoes – these are your base, providing that juicy, tangy heart of the shakshuka, all ready to simmer into something comforting; think of them as the canvas for all those spices to shine.
• A teaspoon of ground cumin – this warm, earthy spice brings a touch of the Middle East to the mix, deepening flavors in a way that feels just right; sometimes, I ponder how one little scoop can transform everything so effortlessly.
• A teaspoon of paprika – for that subtle smokiness and a dash of color, it’s like adding a secret whisper of heat without overwhelming the crowd; who doesn’t appreciate a spice that plays nice?
• Salt and pepper to taste – these basics are your flavor adjusters, simple yet essential, turning good into great with just a sprinkle or two; it’s that easy tweak that says, hey, make it your own.
• Four to six large eggs – the stars of the show, waiting to poach in all that saucy goodness, offering up that creamy, satisfying center; imagine them as little surprises bubbling away.
• Fresh cilantro or parsley for garnish – a handful of these greens tops it off with a bright, herby finish, like a fresh breath of air on your plate; it’s the detail that elevates things from ordinary to, well, memorable.
• Optional: A quarter teaspoon of cayenne pepper for that spicy kick – if you’re in the mood for a little fire, this one’s your playful addition, turning up the heat just enough to make you grin; after all, who says breakfast can’t have a bit of edge?

Cooking Steps

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Finally, with your sauce ready, make small wells in the mixture and gently crack in four to six large eggs, one at a time, spacing them out like little nests.

Cover the pan and cook for 5-8 minutes, until the eggs are set to your liking – runny yolks for a creamy surprise, or firmer if you’re in a no-mess mood.

Garnish with fresh cilantro or parsley, and if you have zhug on hand, drizzle a bit for that extra herbaceous heat; it’s all about turning a simple breakfast into something memorable, don’t you agree?

Tips and Variations

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If you’re feeling adventurous with your shakshuka, why not play around with the heat by swapping in that optional 1/4 teaspoon of cayenne pepper for a fiery twist that sneaks up on you, or mix it into the zhug for an extra herbaceous punch that makes every bite sing.

Sometimes, I imagine, you might toss in some chopped spinach or eggplant to bulk up the veggies and add a sneaky nutrient boost, turning a simple dish into a colorful feast without much fuss—or, if you’re like me and get carried away, end up with a pan that’s more garden than sauce, which isn’t always a bad thing.

For a lighter take, swap the eggs for poached ones or even feta crumbles if you’re in a dairy mood, and remember, zhug’s that versatile green sauce you can tweak with more garlic or lemon for a zing that keeps things fresh and exciting, don’t you think?

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