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Flavorful Shakshuka Sabich Recipe

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A vibrant fusion of Israeli street foods combining smoky roasted eggplant, spiced shakshuka tomato sauce, creamy eggs, and tangy pickles served with pita bread. Perfect for breakfast, brunch, or a cozy dinner.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin for best flavor)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 can (14 oz / 400g) crushed tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chili flakes (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • 1 medium eggplant, sliced about ½-inch thick
  • 4 large eggs (free-range if possible)
  • 4 pita breads (whole wheat or white, depending on preference)
  • ½ cup tahini sauce (store-bought or homemade)
  • ¼ cup fresh parsley, chopped
  • Pickled cucumbers or Israeli pickles, sliced
  • Optional: hard-boiled eggs (for a more traditional sabich touch)

Instructions

  1. Preheat oven to 425°F (220°C). Arrange sliced eggplant on a baking sheet, brush both sides lightly with olive oil, and sprinkle with salt. Roast for 20-25 minutes, flipping halfway through, until golden and tender with slight char but not burnt edges.
  2. While eggplant roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onions and sauté for 5 minutes until translucent.
  3. Add minced garlic and diced red bell pepper; cook another 3-4 minutes until softened.
  4. Stir in smoked paprika, ground cumin, and chili flakes; cook for 1 minute to release aromas.
  5. Pour in crushed tomatoes, season with salt and pepper. Let simmer gently for 10-12 minutes, stirring occasionally until sauce thickens slightly.
  6. Make small wells in the tomato sauce with a spoon. Crack eggs directly into the wells. Cover skillet and cook on low heat for 6-8 minutes until egg whites are set but yolks remain runny (or cook longer for firm yolks). Add a splash of water if sauce dries out.
  7. Warm pita breads in the oven for 2-3 minutes or toast lightly on a dry pan.
  8. Place roasted eggplant slices on a plate or inside warmed pita. Spoon shakshuka with eggs over eggplant.
  9. Drizzle tahini sauce generously, sprinkle fresh parsley, and add pickled cucumbers on the side or inside the pita.
  10. Optionally, chop hard-boiled eggs and scatter on top for extra richness. Serve immediately while warm.

Notes

Do not overcrowd eggplant slices when roasting to ensure caramelization and smoky flavor. Crack eggs into a small bowl before adding to sauce to avoid shells or bad eggs. Thin tahini with lemon juice and cold water if too thick. Add a pinch of sugar to balance acidity if needed. Multitask by roasting eggplant while preparing sauce and warming pita just before serving.

Nutrition

Keywords: shakshuka, sabich, Israeli street food, eggplant, shakshuka sabich, tahini, pita, breakfast, brunch, easy recipe

Find it online: https://goldensimmer.com/flavorful-shakshuka-sabich-recipe-easy-homemade-israeli-street-food-guide/