(WSVN) - A hearty dish that’s perfect for any meal of the day. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Samuel Gorenstein
The Restaurant: Abbale Televivian Kitchen, Miami Beach
The Dish: Shakshuka


4 cups red bell peppers, diced
4 cups yellow onions, diced
4 cups green bell peppers, diced
3 cups water
1/3 cup garlic, chopped
2 tsp aleppo pepper
2 #10 cans San Marzano tomatoes
2 tbsp cumin powder
2 tbsp kosher salt
2 cups olive oil
1/2 cup sweet paprika
4 tbsp white sugar
2 eggs

Method of Preparation:

  • In a large rondeaux pan at medium heat, add peppers, onions, garlic, olive oil, and salt. Cook for 8 minutes, or until translucent.
  • Add remaining spices and cook for extra 2-3 minutes.
  • Add tomatoes, and softly break them apart using a whisk but leaving chunks in the mixture.
  • Add water and braise the mixture slowly on low heat for about 15-20 minutes.
  • Remove from the heat and transfer into a cambro container, let cool.

To serve:

  • In a large cast iron casserole place shakshuka sauce and warm it up on medium heat.
  • Using the back of a spoon create two wells on each side, and crack one egg in each well.
  • Season with salt and pepper.
  • Transfer casserole to the oven and cook for under high broil until the eggs are set but have a medium soft yolk.

To Plate:

  • Garnish with a drizzle of olive oil, chopped parsley and aleppo pepper.
  • Serve with fresh warm pita cut into halves, and tahini and green harissa sauce.

Abbale Televivian Kitchen
864 Commerce St.
Miami Beach, FL 33139

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