My cousin Diane is married to Avi, who is from Jerusalem and is an excellent cook. Avi makes the best shakshuka. Last month, when we were visiting in Israel, we stayed with them and he made shakshuka for breakfast.
I already published a quick recipe for kale shakshuka – but this one is a proper shakshuka.
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.