Israel

Shakshuka, made with supermarket ingredients

Name: Shakshuka
Total time: 25 min
Yield: 2
Cuisine: Israel
Ingredients: Eggs: 4; Canned diced tomatoes: 400 g; Bell pepper: 1 medium; Yellow onion: 1/2 medium; Garlic: 2 cloves; Olive oil: 1 tbsp; Ground cumin: 1 tsp; Paprika: 1 tsp; Salt: 1/2 tsp

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

25 min2 to wash

3 lazy steps

1
Heat 1 tbsp olive oil in a skillet over medium heat and cook 1/2 diced onion and 1 diced bell pepper for 5 minutes.
2
Stir in 2 minced garlic cloves, 1 tsp cumin, 1 tsp paprika, 1/2 tsp salt, and 400 g canned diced tomatoes, then simmer for 10 minutes.
3
Make 4 wells in the sauce, crack an egg into each, cover, and cook for 5 to 8 minutes until egg whites are set.

How it's eaten in Israel

In Israel and North Africa, Shakshuka is served straight from the skillet with warm pita or challah for dipping.

Ingredients (serves 2)

Eggs:4
Canned diced tomatoes:400 g
Bell pepper:1 medium
Swap: Frozen diced bell peppers: 250 ml（No chopping required）
Yellow onion:1/2 medium
Garlic:2 cloves
Olive oil:1 tbsp
Ground cumin:1 tsp
Paprika:1 tsp
Salt:1/2 tsp

Authentic ingredients in Israel

Eggs:4
Ripe tomatoes:4 chopped
Red bell pepper:1
Yellow onion:1
Garlic:3 cloves
Harissa paste:1 tbsp
Olive oil:2 tbsp
Ground cumin:1 tsp
Smoked paprika:1 tsp
Salt:1/2 tsp
Fresh cilantro:2 tbsp

Optional authentic touch
Searing harissa paste in oil before adding tomatoes deepens the smoky spice base.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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