1 June, 2017
Smokey’s Low-Carb Sweet & Tomatoey Shakshuka (Mediterranean Eggs)
Eggs are no longer just for breakfast anymore. We enjoy our egg dishes for breakfast, lunch, and even dinner.
A couple of years ago, we traveled to Tel Aviv, Israel and thoroughly enjoyed their food dishes, especially their Mediterranean Egg dish (Shakshuka).
Their eggs, combined with fresh tomatoes, onions, green peppers, and various spices were simply delightful.
It’s taken us this long to prepare our Shakshuka, but am glad we finally did.
Preparation time was a mere 10 minutes, while our cooking time added another 30.
Our simple ingredients we purchased were:
- 6 Eggs (although only 5 are in the picture)
- 6 Roma Tomatoes
- 2-3 Tbsp. Chives
- 2 Tbsp. Tomato Paste
- 1 Green Pepper
- 1 Tbsp. Olive Oil
- 1 tsp. Minced Garlic
- 1 tsp. Sweetener
- 1 tsp. Chili Powder
- 1 tsp. Cumin
- 1 tsp. Paprika
- 1/2 Onion
- 1/4 tsp. Black Pepper
- Pinch of Cayenne Pepper
We’ll begin by chopping our onion with our As Seen on TV’s 1-Second Slicer and will place aside.
We’ll then, chop our green pepper and will also place aside.
We’ll then, pour our Olive Oil into our skillet, will place on medium heat, and will wait for our oil to heat.
Once our oil begins to slightly smoke, we’ll add our onions, frequently stirring, and will cook until they are slightly softened.
Next, we’ll add our garlic and will cook until our onion is translucent and slightly browned.
We’ll then add our green pepper and will cook for another 5 minutes, or until they have slightly softened.
While our green peppers are cooking, we’ll chop our tomatoes, in the same way as our other vegetables.
After our green pepper has finished cooking, we’ll add our tomatoes, tomato paste, and will stir.
Next, we’ll add our Chili Powder, Cumin, Paprika, Cayenne Pepper, Black Pepper, sweetener, and will stir.
We’ll continue to cook our vegetables for about 5 minutes.
We’ll, then, crack our eggs, one by one, and will place them around the side of the skillet and in the center.
Now, we’ll cover our pan, will bring our heat down to a simmer and will continue cooking for 15 minutes or until our eggs slightly poached.
We enjoy our egg yolks soft, but not runny.
For those who enjoy their egg yolks a little more runny, their eggs could be cooked for about 10-12 minutes.
Finally, we’ll sprinkle our chives over our eggs and our mixture.
We’ll then, simmer for a few more minutes, until our eggs begin to submerge into our “sauce.”
As they say in Hebrew – Be’te-avon!
Or Bon appétit!
Our Shakshuka is ready for serving!
Each bite of our Shakshuka gives us a Mediterranean flavor, with a burst of spices. Our fresh vegetables also add to its tomatoey flavor.
Our dish reminds us of a plate of chili with a poached egg simmered within.
The aroma and flavors of our Shakshuka always bring us right back to our Tel Aviv morning buffet.
From our kitchen to yours ~ enjoy!