Israeli Shakshuka is a traditional Israeli recipe for a dish of eggs poached in a thick tomato sauce flavoured with chicken bouillon. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Israeli Shakshuka.
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Ingredients:
oil
1 large onion, diced
4 garlic cloves, minced
10 medium tomatoes, chopped
3 tbsp tomato purée
2 to 3 tbsp chicken bouillon powder
water
salt to taste
6 eggs
Method:
Coat the base of a large heavy-based frying pan with oil. Use this to fry the onions over medium heat for about 4 minutes, or until they start to soften.
Add the chopped tomatoes, tomato purée, chicken bouillon powder and enough water to almost cover the tomatoes. Bring to a simmer and cook over low heat, occasionally pressing down on the tomatoes with the base of a spatula until they break down and become a thick sauce. Season to taste with salt.
Make six indentations into the sauce then crack and add the eggs to the indentations. Cover the pan and continue simmering until the egg whites are fully cooked but the yolks are still runny.
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