My parents and I are hosting my extended family, who traveled from Israel, to celebrate Passover. We certainly aren’t a small bunch—I’m one of 26 cousins on my father’s side—so family dinners require everyone to be “all hands-on deck”!
As a kid, I’d begrudgingly help braid challah bread and peel potatoes every Friday after school. However, now that I’m a college student, I’m thankful to know how to cook (but don’t tell my parents!), and I’ll cook for my roommates as a weekly Jewish tradition.
With the upcoming holiday, I thought I’d share a secret family recipe—how my grandma makes shakshuka! It’s a flavorful Middle Eastern and North African dish of poached eggs, cooked in a spiced tomato and bell pepper sauce. It’s often enjoyed as a hearty breakfast, brunch, or—in the case of the Levy’s—Friday night dinner.
Ingredients:
- Olive oil (3 tbsp)
- 1 white onion (chopped)
- 1 bell pepper (chopped)
- Minced garlic (two cloves, peeled)
- Finely chopped parsley (1/4 cup)
- Finely chopped cilantro (1/4 cup)
- Diced tomatoes (1 can)
- Ketchup (2-3 Tbsp)
- 5-7 large eggs
- Red pepper flakes, to taste
- Salt and pepper, to taste
- Bread of your choice (I like Challah!) 😊
Directions:
- Add olive oil in a deep-dish pan over low heat. After about a minute, add the chopped onion and bell pepper, then cover with a lid. After two minutes, remove the lid and add the garlic. Let sit for an additional 3 minutes.
- Remove the lid, pour in the entire can of diced tomatoes, then gently stir with a wooden spoon or spatula for about 30 seconds.
- Add the chopped parsley and cilantro, then gently stir for 30 seconds.
- Add the ketchup, red pepper flakes, salt and pepper, then gently stir for 30 seconds.
- Cover with the lid and let sit for 6 to 8 minutes—until the consistency is no longer runny.
- Create small wells for each egg and crack one egg per well—don’t stir!
- Cover the pot with a lid and let sit for 6 to 8 minutes—until the egg whites are no longer clear and the yolk is bright yellow.
- Remove from heat and enjoy with your favorite bread!
Many people add their own unique twist to shakshuka. If you have one, I’d love to hear from you, so please feel free to reach out (levy.dar@northeastern.edu).