How to Make Jazmaz or Syrian Shakshuka

It is a common misconception that shakshuka, or eggs poached in tomatoes, is solely an Israeli delight. In fact, there are rivalling stories of how this dish came to be, but it was likely one of the many recipes that came out of the time of the Ottoman Empire when trade routes were vast and much more was being swapped than just goods. And by that, I mean food and tradition!

But, the Israeli people certainly made shakshuka famous! This was a meal that was commonly served on the war frontlines to Israeli soldiers because it’s nutritious, easy to make, and it’s a comforting stew. Besides that, it is not just for breakfast, this meal can be eaten anytime of day.

The version I am making is Jazmaz, or the Syrian version of shakshuka. I would say it’s very similar to the other versions I have tried with addition of extra chili for spice and topped with black olives. Serve this with a side of za’atar and your favorite Arabic bread for a great breakfast to get you going or anytime of day when you are craving comforting nutrition.

Serves 2

Ingredients:

3 tomatoes, chopped with juices reserved

1/2 onion, diced

2 cloves of garlic, minced

1 red chili (Thai or Bird would work), minced

2 tablespoons olive oil

4 eggs

1/4 cup of black olives, pitted and sliced

1/2 teaspoon of paprika

salt and pepper to taste

Parsley for the pretty

Instructions:

1. In a large non-stick frying pan (I love these ceramic ones), add the olive oil and onions and saute for a few minutes over medium heat until they start to turn translucent, about 5 minutes.
2. Add the garlic and red chili and cook for another minute before adding the tomatoes in its juices. Add plenty of salt, pepper, and paprika.
3. Allow the tomatoes cook down for about 5 minutes before reducing the heat to low. Make 4 wells for your eggs and add one egg in each well. Add a tablespoon of water if needed. The goal is to steam the eggs which will not work as well if the sauce is too dry.
4. Cover and cook for 3-5 minutes or until the desired doneness of the egg. Three minutes will be a runny yoke, while 5 will be more hard.
5. Garnish with black olives and parsley. To serve, ladle sauce and two eggs in a bowl. Serve with bread on the side for dipping in the sauce and yolks.

If you are not a huge fan of tomatoes or if you want to try something a little different, try my nargesi, which is the cousin of jazmaz with spinach. Or check out my recipe for cilbir, turkish poached eggs in yogurt.