Return to Main Recipes Page/Return to Home Page

Shakshuka, Venezuelan (Perico) (P, KLP, TNT)
Source: Dona Rosalia de Niemtschik of Caracas (my mother-in law)
Serves: 2

2 chopped onions
2-3 tablespoons vegetable oil
2 seeded and diced red or green bell peppers
4 seeded and chopped tomatoes
2 chopped garlic cloves
2 tablespoons tomato sauce OR 1 tablespoon ketchup (optional)
hot sauce or 1 chile pepper (optional)
2 tablespoons chopped cilantro and/or chopped parsley (optional)
salt and pepper
4-6 eggs

Heat the vegetable oil in a medium skillet and sauté the onions until softened. Add the garlic, bell peppers, tomatoes, tomato sauce, hot sauce, salt and pepper.

Cook over medium heat until softened, add the cilantro and/or parsley, transfer to a bowl and keep warm. (At this point, you can either leave the vegetables as they are or you can puree everything in the electric blender. There are equal opinions about both ways. I use both ways and they are both excellent. My daughter prefers everything pureed so the last time I made it, I did puree with great results).

In the same skillet, without washing it, scramble the eggs in your preferred way, turn out onto a plate and cover the eggs partially, with the sauce, leaving each side of the eggs visible.

Poster's Note:
I think you will enjoy this so much. It is great for breakfast, brunch, lunch or anytime as I believe the Israelis enjoy it. I hesitated posting this recipe as I didn't want to call something Shakshuka that wasn't as good. So I tried it out on Tsippi. She says definitely post it. So here it is. It is so good.

Posted by Elena Eder

Nutritional Info Per Serving: 391 Calories (kcal); 24g Total Fat; (52% calories from fat); 16g Protein; 33g Carbohydrate; 374mg Cholesterol; 236mg Sodium