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Israel, Tel Aviv – our trip to Tel Aviv was all about food. On top of food, city itself is magical and we are coming back for sure. You know when you have a feeling that the city is happy? That is Tel Aviv. Every street has the story, every neighbourhood is so vibrant and you want to see every hidden corner of it.
Food in Aviv was the reason of our trip. We went directly in the heart of our favourite cuisine. You can literally eat hummus and Shakshuka on every corner. But hey, true foodie will walk miles and miles to try the most original recipes as possible.
Shakshuka. I was quite sceptic about this meal as I have a problem eating cooked paprika (my tummy simply does not like it). And would you believe me if I say the I never ate Shakshuka before Tel Aviv? Dr. Shakshuka, most famous place for THE Shakshuka in the city. He mastered his art of making this actually super cheap meal in prison and afterwards he became famous. And there, hidden in the walls of Jaffa’s Flea Market, I ate my first ever Shakshuka. Explosion of taste, simplicity reached another level. And no taste of cooked paprika from that moment Shakshuka became one of my favourite quick and easy meals to prepare. I just had one big challenge, how to create a Shakshuka recipe that taste at least close as the one from Dr. Shakshuka.
If you make this quick Shakshuka Recipe, make sure to leave a comment and/or give this recipe a rating! We are happy to hear your feedback and how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
- 500 g Chopped Tomatoes canned
- 2 pcs Fresh Tomatoes big
- 100 ml Tomato Passata optional
- 2 tsp Tomato Paste
- 1 tsp Sweet Smoked Paprika Powder
- 6 pcs Garlic Cloves grated
- 5 pcs Eggs
- Salt & Pepper to taste
- Handful Fresh Parsley to garnish
- Place the cooking pan over medium heat and drizzle in olive oil
- Once Oil is hot enough add garlic and cook them until golden (do not burn)
- After few minutes, when garlic is golden, add chopped fresh tomatoes and cook them until they start to get softer. Add canned chopped tomatoes, sprinkle with salt and pepper to taste and cook for 10-15 minutes. Stir occasionally
- After about 8 minutes of cooking, add tomato paste and smoked paprika
- At the end make little ‘wholes’ in tomato sauce and add eggs
- You can stir around to mix the egg white with the tomato sauce or simply leave the eggs (as we did) to cook for 3-4 minutes. You can cover the pan as well to cook the eggs
- Once done, garnish with fresh chopped parsley and serve with warm bread
- Enjoy your BeastFeast!