Brought to you by The Crown Market – Your One-Stop Shop for Kosher Cooking in West Hartford

Welcome back to Recipes with Raviv, where tradition meets taste, and every week we bring a beloved dish to life in your kitchen. This week, Debbie has revived a classic Middle Eastern dish - Shakshuka!

This dish combines our favorite elements - huge flavor, easy prep, and a one-pan meal. Shakshuka is perfect for breakfast or brunch, but can be enjoyed any time with a warm, crusty bread for dipping. Often times you can prepare a large batch of tomato stew on Friday night for Shabbat, and then use the leftovers Sunday morning to make your breakfast Shakshuka.

Shakshuka is also a perfect meal if you’re looking for a dish that’s low in carbs and sugar, but high in protein.

**Crown Market Shopping List:**

Extra Virgin Olive Oil
Yellow Onion
Green Pepper
Garlic
Ground Coriander
Sweet Paprika
Ground Cumin
Red Pepper Flakes*
Turmeric
Salt & Pepper
Tomatoes
Tomato Paste
Eggs
Fresh Parsley Leaves
Fresh Mint*
Cilantro*
Zataar*
*Optional

All ingredients are certified kosher and available now at The Crown Market.

We also love this dish because of its versatility. We’ve developed it to be parve (dairy free), so you can easily pair it with a meat dish. But if you’re leaning towards dairy, shakshuka is a delight with crumbled feta on top!

If you love this recipe, you can even make a custom spice blend to simplify seasoning later! At Crown Market, we love to use Pereg for their quality. consistency, and commitment to tradition. You can rest assured that they are always free from additives, preservatives, and MSG, and they are OU Kosher.

Ingredients:
3 tbsp Extra virgin olive oil
1 large yellow onion chopped
2 green peppers chopped
2 garlic cloves, chopped
1 tsp ground coriander
1 tsp sweet paprika
1/2 tsp ground cumin
½ tsp tumeric
Pinch red pepper flakes optional
Salt and pepper
6 medium tomatoes, chopped
(about 6 cups chopped tomatoes)
Or 1 can crushed tomatoes
2 T tomato paste
6 large eggs
1/4 cup chopped fresh parsley
leaves
Additional topping ideas:
fresh mint, cilantro, feta, zataar, labneh

Want to make vegan shakshuka? the only ingredient you need to swap out is the eggs, but since they are the star of this dish, we want to make sure we still have a robust flavor. Replace the eggs with silken tofu and space wth kala namak (himalayan black salt) and add chunks throughout the sauce. You can also mix in a can of chickpeas for another burst of protein.

As Seen on TV!

More of a visual learner? Watch the video below for an in-depth tutorial with Debbie on Great Day Connecticut!

Instructions

Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce
and thicken. Taste and adjust the seasoning to your liking.
Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an
egg into each indention.
Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
Uncover and add the fresh parsley . Serve with warm pita, challah, or
crusty bread of your choice, tahini, hummus or any other dips.

Here’s a printable version: