My cousin Diane is one lucky girl. She is married to Avi, who just like his mother – a Kurdistani Jew from Jerusalem – is an excellent cook. When I speak to my mom over the phone and she reports that she just came back from a family meal at Sarah & Sami, my aunt and uncle, who are Diane’s parents, I feel a little pinch of jealousy in my heart, but when she adds, oh, and Avi was was cooking, the pinch becomes a punch. You see how much you’re missing out by living abroad is the story of my life.
In Israel you find good shakshuka everywhere, but Avi’s shakshuka is the best we had during our visit in Israel last month .
I already published a quick recipe for kale shakshuka – but this shakshuka is the real thing.
For 2 adults and two kids you’ll need
- 1 tablespoon canola oil
- 5 medium tomatoes (about 2 pounds)
- 1 large onion, peeled
- 2 garlic cloves, peeled
- 2 teaspoons sweet paprika
- 1 small chili pepper – optional
- 1/2 teaspoon curry masala or turmeric
- 4 free-range eggs
- handful parsley for garnish
Chop tomatoes and onion. Slice the garlic.
Put the canola oil in a deep skillet over medium-high heat. Add the onions, tomatoes and garlic. Stir occasionally.
Add the spices and stir. Lower the heat to medium-low and cook for 15 -20 minutes.
Crack the eggs straight in the skillet over the tomatoes and cook until the eggs white is completely cooked.
Chop finely the parsley and sprinkle it over the shakshuka. Serve with pita bread or any other bread of your choice, some pickles, olives and tahini sauce.
The cutlery are not really necessary here… this food tastes better when you swipe your plate with a piece of bread.