Shakshuka with Fresh Tomatoes

Shakshuka with Fresh Tomatoes. image: Essy Roz

Shakshuka with Fresh Tomatoes. image: Essy Roz

I like to serve a pot that smiles at everyone in the center of the table.
One that excites and makes everyone look forward to the bites that are hidden in it.

My Shakshuka pot is made with fresh tomatoes,
And once you taste it, you’ll realize that there’s no turning back.
Fresh tomato shakshuka,
It’s the most exciting and delicious shakshuka you’ll ever meet.
Its flavors are deep and sweet,
Its texture is perfect.
The tomatoes become this kind of stunning and good jam,
Just waiting to be paired with good bread that’ll absorb it and a salad that’ll keep the celebration fresh.

My shakshuka pot is a pot that smiles at everyone,
Everyone at the table who looks at it will be happy to eat it and celebrate it.

It’s a fun pot to make for breakfast or a happy dinner in the sukkah.
The cool and caressing air outside,
The joy and laughter of children,
And the colors of the sukkah,
They’re the moments that’ll fit perfectly with this shakshuka pot.

It’s a pot of good days on the balcony,
It’ll bring great joy to your home,
And will leave everyone full of laughter and love.

Happy family days to all of us 🙂

Shakshuka with Fresh Tomatoes. image: Essy Roz

Shakshuka with Fresh Tomatoes. image: Essy Roz

Shakshuka with Fresh Tomatoes. image: Essy Roz

Shakshuka with Fresh Tomatoes

Ingredients: suitable for a family pot (the amount of portions depends on the amount of eggs you’ll use, I recommend making this pot for about 3-4 portions)

• 1 medium white / red onion cut into cubes
• 3-4 garlic cloves thinly sliced (it’s possible to use less, but in my opinion it adds a lot)
• 3 tablespoons olive oil
• 3-4 tablespoons tomato paste
• 1 teaspoon sallt
• 6-7 ripe & juicy tomatoes cut into cubes
• ¼ cup water
• 6-8 eggs

For garnish: not a must, but highly recommended

• 100g-150g salty cheese
• A handful of green onions (you can also garnish with chopped chives / crushed red chili / hot pepper rings / yogurt stone / coriander / basil / parsley)

Steps:

1. Heat a wide, flat pan / pot to medium-high heat. Add the olive oil and the chopped onion, fry for a few minutes and stir occasionally until the onion becomes transparent. I recommend covering the pot with a lid between mixing and enjoying the wonderful steam that the onion gives off.
2. To the pot, add the garlic and tomato paste and stir a little until the smell of garlic spreads in the kitchen.
3. Add the chopped tomatoes and their liquid and the salt, mix and allow the heat to cook all the contents of the pot.
4. Add the water, mix and cook everything on medium-high heat while stirring for 5-8 minutes. Your shakshuka may need less / more cooking time. The cooking time depends on many factors such as the size of the shakshuka you are making or the amount of liquid in the tomatoes. If necessary, cook the whole pot for a few more minutes, until the whole mixture becomes a little jammy and mesmerizing (it’s worth having a look at the photos of the preparation stages).
5. As soon as the tomato mixture surrenders to the heat and begins to look ready, make small holes in it and put one egg in each hole. Scatter the eggs all throughout the pot, cover with the lid and cook until done to your liking. If you want a liquid protein – turn off the heat when it’s relatively liquid, because the hot pot will continue to cook it even after turning off the heat. If you want the protein completely ready, just cook it until it hardens and is done to your liking.
6. Turn off the heat and sprinkle some salty cheese and green onion (not a must, but it adds a lot).

Serve the shakshuka in the pot with great joy and lots of love 🙂

A little extra from me:

• The shakshuka can be kept in the fridge in a sealed box for up to 4 dyas.
• If you have only sauce left, you can keep only that. As soon as the hunger tickles again, take the sauce out of the fridge, pour it into a pan and heat it up a little. Add a fresh egg to the sauce, cover with a lid and cook again until the egg is done to your liking.
• You can add hot peppers to the tomato mixture, add as spicy as you like the dish to be.
• You can season with any spice you like.
• You can omit the onion, but I don’t recommend doing so.
• If you like, you can add a cut bell pepper at the same stage when adding the tomatoes.
• You can make the base of tomato mixture, divide into different portions and make one portion at a time as needed.
• You can prepare the base of tomato mixture in advance, and before the meal, just heat it up, add the eggs, cook and serve with great joy.

Fry the onion in olive oil. image: Essy Roz

Add the garlic and tomato paste. image: Essy Roz

Continue to fry everything. image: Essy Roz

Add the chopped tomatoes with their liquids. image: Essy Roz

Add the salt. image: Essy Roz

Cook all the contents of the pot. image: Essy Roz

Add the water and mix. image: Essy Roz

Cook everything until the sauce gets a jammy texture. image: Essy Roz

Once the sauce is ready, make holes in it for the eggs. image: Essy Roz

Put the eggs in the holes and cook with the lid closed until it’s done to your liking. image: Essy Roz

Cook with the lid closed until it’s done to your liking. image: Essy Roz

When the eggs are done to your liking, turn the heat off. image: Essy Roz

Add salty cheese and green onion and serve. image: Essy Roz

Shakshuka with Fresh Tomatoes. image: Essy Roz

Shakshuka with Fresh Tomatoes. image: Essy Roz