My love affair with Shakshuka began on my second trip to Israel.. Aka, my eating tour through the promised land…
Shakshuka is a middle eastern dish centering around poached eggs in a spicy tomato sauce. Some add green peppers and minimal tomatoes, some jazz it up and add cheese.. Despite the seemingly easy ingredients, this dish is so surprising in its deliciousness.
My absolute love of this dish definitely stems from discovering it in Israel, among friends, in a place that oddly feels like home. Even writing about this dish takes me back, but even without the cultural recognition, it is something so surprising in its homeyness (that’s a word). Although, whatever variation you try, I must insist on one ever-so crucial thing: serve it with heaps of bread (pita, French bread, whatever).
& away we go…
1 green pepper
1 small onion
Chilis/jalapeños (Anaheim or jalapeño, de-seeded, sliced thin – this dish is best with some heat, so don’t hesitate to make it caliente!)
2 cans whole peeled tomatoes, undrained
6 cloves of garlic (just do it…)
1 tsp cumin
1 tsp paprika
Hot, fresh pita!!!
1. Cook onions and chilis in oil until golden brown. Add cumin, paprika and garlic. Cook for two minutes.
2. Add 2 cans of tomato sauce and allow to simmer and thicken. Season with salt & pepper.. Maybe some red pepper?
3. Once simmering, crack eggs. Allow them to poach in the tomato sauce. Don’t touch ’em!
Then, just allow them to cook…
Once yolks are cooked through (about 5 minutes) add feta & fresh parsley!
Serve directly in pan you cooked it in, and serve while hot!
I served it with other Israeli essentials.. Hummus, Israeli salad, fresh chopped veggies, and pita (ya, I mentioned that again).