IL in Israel: Israel is trying to break the 5 million tourist mark this year.
Sara serves shaksuka for breakfast in Tel Aviv, which smells delicious. Juha Veli Jokinen
Israel has a delicious food culture that is diverse and influenced by many countries.
One of the most popular breakfast and lunch dishes is the delicious shaksuka.
In Shaksuka, the eggs are frozen in a tasty tomato sauce. It is a typical food in Israel, North Africa and the entire Middle East.
Delicious food is suitable for breakfast, weekend brunch or, for example, lunch at any time.
Tomato, spices and eggs are also needed for shaksuka. Juha Veli Jokinen
Shaksuka
(about 4 servings)
onion
paprika
chili
1 tablespoon of oil
1 tsp paprika powder
1 teaspoon of salt
a good 1 teaspoon of cheese cumin
approx. 300 g of chickpeas
2 tablespoons of tomato puree
approx. 400 g peeled whole tomatoes
1 dl of water
4 eggs
a pinch of black pepper
chopped fresh coriander
1. Chop the chili pod without seeds and dice the onion and bell pepper.
2. Soften onion and paprika in oil in a pan or frying pan. Add cheese cumin, paprika powder, salt and chopped chili to it.
3. Pour the rinsed and drained chickpeas into the pot and add tomato puree, canned tomatoes and 1 dl of water. Break up the texture of the canned tomatoes with a spatula and let the whole mixture boil gently.
4. Make a small hole on the surface of the tomato mixture and pour the broken egg into the glass. Make four holes for the eggs and pour them into the holes one at a time, separately from each other. Allow the eggs to coagulate for a while and then simmer the portion under the lid on a low heat for about 10 minutes until the eggs have coagulated until cooked.
You can also sprinkle pepper, parsley and fresh coriander on top.