Recipes /

Shakshuka

  • Vegetarian

Get your largest skillet ready to try your hand at recreating the intense beloved flavors of Libyan and Israeli cuisine with our Shakshuka. “Pilpelchuma,” a chile and garlic paste used by the Jewish community in Tripoli, Libya as an essential seasoning in many traditional dishes, translates to “pepper garlic” in Hebrew. It’s become increasingly popular in Israeli cuisine where you’ll often find it as the ingredient that spices up the classic poached egg dish, shakshuka, as well as in many other Israeli dishes that call for an extra boost of heat.

Our shakshuka recipe features the Pilpelchuma Seasoning, a combination of five varieties of chiles, garlic, salt, aromatic spices, and honey that creates a rich and bold flavor with a strong and spicy aroma. Depending on whether you’re searching for a lighter or heavier meal, this egg-based vegetarian recipe shines as the main course for lunch or dinner or as a side dish or appetizer that will give the whole family a delicious, authentic taste of a traditional Libyan Jewish dish.

Curious Spoon Culinary Team
Difficulty:
Easy
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:

Ingredients

Yield 4
  • 3 tbsp. Olive Oil
  • 6 cloves Garlic, minced
  • 2 tbsp. Curious Spoon Pilpelchuma Seasoning
  • 1 can Crushed Tomatoes, 28 Ounces, undrained
  • 8 Eggs
  • 1/4 cup fresh Cilantro, chopped
  • 1/4 cup Feta or Goat Cheese, crumbled

From the Kitchen

  • Knife
  • Cutting Board
  • Large Skillet with lid

Notes from the Chef:

For a heartier dish add in chorizo or merguez sausage for added spice and complexity.

Make it a meal:
Serve with warm pita and hummus.
Pairs well with:
Pairs well with a fizzy water with berries.
Featured Product(s)
Directions:
  1. 1

    Prep all ingredients.

  2. 2

    Warm oil in large skillet over medium-high heat. Add garlic and cook, stirring frequently until softened. Stir in Curious Spoon Pilpelchuma Seasoning, and sauté until fragrant. Add tomatoes including the juices and stir to combine. Bring to a boil, stirring occasionally, then reduce heat to simmer.

  3. 3

    Use large cooking spoon to make 8 shallow depressions in sauce. Crack one egg into each depression.

  4. 4

    Return to medium-high heat and cover skillet tightly. Cover and cook to preferred doneness, about 6 minutes for runny yolks to 10 minutes for hard-cooked.

  5. 5

    Divide eggs and sauce among 4 shallow bowls and sprinkle with cilantro and feta or goat cheese. Serve immediately.