Let’s Make Shakshouka (Egg in Tomato Sauce)!

The Fellowship | April 4, 2019

Shakshouka on a pan in between two table settings.

A Sephardi Jewish favorite. No Middle Eastern restaurant menu is complete without it, though Hungarians also delight in this dish with the addition of lots of paprika. Leshakshek means “to shake” in Hebrew. Every cook from North Africa has his or her own personal version of this egg and tomato dish.

Ingredients

2 onions, chopped
4 cloves of garlic, chopped
1/2 cup zucchini, chopped
1/4 cup spinach, chopped
1 cup tomatoes, chopped
1 jar pasta sauce 5-8 eggs

Directions

This delicious Israeli meal takes around 20 minutes to prepare. In a pan with a little canola oil, sauté the chopped onions and garlic until the onions are clear. Add the zucchini and spinach, and sauté for another 3-5 minutes. Add the tomatoes, and sauté for another 5 minutes. Pour ready-made pasta sauce over all of the veggies and bring to a boil. While it is boiling, crack eggs inside and let it all cook together for around 10 minutes, or until the whites of the eggs are not running. Eat and enjoy!