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08/01/17

From Our Kitchen: Shakshuka

From Our Kitchen

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This traditional Israeli breakfast is healthy, delicious, and vegetarian. Break from your normal brunch rut and give this savory one-skillet dish a try. It can also be enjoyed with a side salad and a loaf of crusty bread for dinner. Trust us on this one—you won’t regret it.

Serves 8

Ingredients:

¼ cup canola oil
1 medium onion, chopped
1 medium green bell pepper, diced
1 medium yellow bell pepper, diced
7 garlic cloves, minced
1/3 cup tomato paste
1 28-ounce can whole, peeled tomatoes, crushed
2 tablespoons kosher salt
1 tablespoon paprika
1 tablespoon cumin
2 teaspoons ground black pepper
1 bay leaf
1 bunch Swiss chard, chopped
8 eggs

Ingredients Shakshuka

Preparation:

  1. Heat oil in large skillet. Add onions and sauté over medium heat about 8 minutes or until translucent.
  2. Add peppers and cook until tender, about 5 minutes.
    Prep Shakshuka
  3. Add garlic and tomato paste and sauté for 2 more minutes.
  4. Add tomatoes, salt, paprika, cumin, ground black pepper, and bay leaf to skillet and stir gently. Lower heat and simmer for 20 minutes.
  5. Lay Swiss chard leaves on top.
  6. Crack eggs on top of tomato mixture.
  7. Cover and simmer for approximately 10 minutes, or until Swiss chard is wilted and egg whites are no longer translucent.
    Egg Shakshuka

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