Ingredients
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2 tablespoons Olive Oil
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Tomatoes
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Cherry Tomatoes
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1 Onions
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Garlic Cloves
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Red Chili
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Tuna
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Large Eggs
Directions
Shakshuka with Tuna is one of the flagship Israeli dishes that take America and the world by storm lately.
The base of the Shakshuka is a delicious combination of eggs and tomatoes seasoned with cumin and paprika. We are adding the tuna to give it an amazing twist in taste and to make it a complete and satisfying meal. We use the tuna to replace the traditional bread or pita on the side.
Another complete meal variation is the shakshuka with eggplant.
Steps
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1
Done
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BAKE TUNA AND CUT VEGGIESWash the Tuna and use a knife to make cuts on the tuna before putting it in the oven. Bake it for about 20-25 min in high heat around 400f (220 c). Finely chop onions |
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2
Done
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COOKING TIMEAdd the onions to olive oil, give it about 30 sec- 1 min and add the chili and garlic. Cook it for a minute or 2 not more than that so they don't burn and when the onion becomes transparent add the tomatoes and let it cook for 5-10 min while stirring occasionally. If you don't have enough ripe tomatoes you can use tomato paste like mutti. |
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3
Done
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SEASON AND ADD THE TUNAAfter the tomatoes have softened season the Shaksuka with: Take the tuna from the oven and cut it to small squares. Add the tuna to the pan stir well and let it cook for about a minute |
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4
Done
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ADD THE EGGSMake small holes in the shakshuka and break the eggs into the holes. cover the pan and let it cook for a few minutes. Depending if you like hard eggs or soft you decide when to finish the cooking. Optional add feta cheese on top and serve while hot. The Shakshuka goes well with a green salad or Arabic salad and tahini
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