The Pioneer Woman Tasty Kitchen
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Shakshuka

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Level: Easy

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Description

An Israeli egg dish, easy to whip up for lunch or dinner and loaded with yummy veggies.

Ingredients

  • 1 whole Large Onion, Diced
  • 3 cloves Minced Garlic (I Usually Use A Whole Head)
  • 3 whole Zucchines, Cut Into Bite Sized Pieces
  • 2 stalks Celery, Sliced
  • 1 cup Thinly Sliced Carrots
  • Salt And Pepper, to taste
  • 1 jar Spaghetti Sauce Or Salsa, You Want Enough Sauce To Make "wells" For The Eggs. I Used A Med. Size Jar Of Spaghetti Sauce.
  • ½ cups Shredded Cheese, Any Kind You Like
  • 6 whole Eggs

Preparation

Sweat the onions and garlic with some salt.

Add the other veggies (you can use whatever veggies you like best, or simply what you have on hand) and saute for another 5 minutes.

Add spaghetti sauce, and simmer for about 10 minutes, if you like your veggies more tender, then simmer a little longer.

You can add meat to the sauce if you want.

Make a little hole in the sauce and very carefully break an egg into it, do this with all 6 eggs. A small measuring cup with a spout works really well for this step.

Cover with lid, and simmer for 15-20 minutes, the simmer time depends on how “well done” you like your eggs.

Top with cheese, and enjoy.

2 Comments

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ninjaeema on 8.6.2009

I know what you mean about the name. My husband (who is American) thinks that all Israeli foods have gross names, but he’s willing to eat them

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petuniabloomdotcom on 7.29.2009

I made this recipe this weekend. It was great. My husband was very worried becuase of the name, but he told me to make it again anytime I wanted. I used all organic ingrediants and made my own spaghetti sauce. I cooked the eggs a little bit too long. The eggs probably only need 8-10mins on my stove.

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