Recipe: Sylvia Becker's Shakshuka
Whether you need brunch, lunch or dinner, shakshuka is the ideal meal.
Sylvia Becker is an award-winning and world-traveled chef. Having worked in renowned kitchens like Le Cirque NYC, and throughout Europe, the Middle East, Central America and Asia, she has accumulated skills and recipes that show her passion and love for all things food. Appearing on Food Network's “Chopped,” voted best boutique caterer in “Best of Essex” and appearing in multiple food and wine magazines, Becker thrives on sharing her worldly experiences through food, and is now based in the Berkshires. You can find her work on Instagram @she_cooks_she_travels.
"Shakshuka is a traditional Israeli baked egg dish served in a comforting tomato sauce, perfect for brunch, lunch or even dinner," Becker says.
Sylvia Becker's Shakshuka
1 medium onion, diced
1 red bell pepper, seeded and julianned
5 garlic cloves, finely chopped
2 tsp smoked paprika
1 tsp cumin
1 tsp coriander seeds/crushed
1/4 tsp chili powder
1 28-ounce can whole peeled tomatoes
6-8 large eggs
salt and pepper, to taste
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped
4 oz. goat or feta cheese
Heat olive oil in a large sauté pan (8-12inches) on medium heat. Add the chopped bell pepper and onion. Cook until the onion becomes translucent.
Add garlic and spices and cook for an additional minute until fragrant.
Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Evenly distribute goat cheese over sauce and eggs. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Garnish with chopped cilantro and parsley. Serve with crusty bread.
