Shakshuka with Sambal Oelek Paste
SERVES 4 | FINISH IN 40 minutes
Shakshuka has an interesting origin story. Originating in northern Africa, the savory egg dish was adopted by Israel, and today has become a staple Israeli breakfast. The name roughly translates to “all mixed up,” which points to how easily this dish can be customized. And this shakshuka recipe takes full advantage of the dish’s versatility.
- ½ tbsp. olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- ½ tsp. Kosher salt
- 2 garlic cloves, minced
- ½ tsp. smoked paprika
- 2 tbsp. Sky Valley® Sambal Oelek Paste
- 1 28-oz. can crushed tomatoes
- 1 14-oz. can whole peeled tomatoes
- 1 c. kale leaves, roughly chopped
- 4 eggs
- Feta, for topping, optional
- Fresh herbs, for topping, optional
- Sliced avocado, for topping, optional
- Crusty toasted bread for serving
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, reduce heat to medium, and cook until softened, about 5 minutes, stirring occasionally. Add the red bell pepper and cook until the pepper softens and onions begin to caramelize, about 7 more minutes.
- Stir in the garlic, paprika, and sambal oelek paste and cook, stirring, until fragrant, 1-2 minutes.
- Add both cans of tomatoes, stir well, and bring sauce to boil, reduce heat to a simmer and cook for 10 minutes to allow the flavors to develop, stirring occasionally to avoid burning.
- Stir the chopped kale into the tomato sauce. Then make 4 small wells in the sauce and gently crack an egg into each well. Cover the skillet and cook for 6-7 minutes, until the egg whites set and the yolk is still soft. You can cook for longer if you like a firmer egg yolk.
- Top with feta, herbs, and/or sliced avocado and serve with crusty toasted bread on the side.