The next recipe  could easily go into the pantheon of Israeli comfort foods. All it takes are a couple of eggs, ripe tomatoes and from there on, anything goes.

Shakshuka is a part of a typical Israeli breakfast, a classic Sunday brunch  dish with eggs that are just soft enough for dipping a freshly baked piece of challah bread. Shakshuka made it’s way to Israel across the Mediterranean from the North African countries of Tunisia and Morocco. For this reason when ordered in Israel it will be served either spicy or with merguez sausage. If you are planning to visit Israel this summer – make sure to check out Dr shakshoka, a legendary restaurant in Jaffa, which as the name suggests makes one of the best shakshukas anywhere.

Since pretty much anything can be added into this sizzling pan of eggs and tomato, innovative combinations of ingredients can make this dish your own. Feta, spinach , green peppers and onions can be easily added to the mix, but to start you off we will start with shakshuka 101 – the basics.

Shakshuka

ingredients:

10 plum tomatoes, peeled and diced (canned tomatoes of high quality  will do fine).
1 green bell pepper, sliced
1 jalapeno pepper, remove seeds and finally dice
3 tbs. olive oil
3 cloves garlic, crushed
Salt and pepper to taste
1 ts. paprika
2 tbs. tomato paste
6 eggs
Optional:
Juice from 1 lemon
1/2 cup chopped parsley

Method:

1. In a skillet, heat the oil. Add the garlic and stir constantly for 1 minute. Add the peppers and cook them while stirring often for about 10 minutes.

2. Add the tomatoes, cover the pan, and simmer for 2-4 minutes. Add the tomato paste, salt, pepper and paprika. Taste for seasoning; the sauce should be highly flavored.

3. Cook the sauce on a low-medium heat, while stirring occasionally  for 15-20 minutes, or until the sauce seems set and yummy.

4. One by one, break the eggs into the tomato sauce, shaking the pan a bit to spread the egg whites.

5. Cover the pan and cook over low heat for 3 minutes or until the egg whites set (cook longer if you like your eggs “over hard”).

Optional:

6. In a cup, mix the lemon juice and the chopped parsley and pour on the sizzling shakshuka when serving.

Serve with: freshly baked white challah bread

BE-TE-A-VON!
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