Sunday, July 14, 2019


I can't remember how I first heard about shakshuka, but I'm guessing it was from our Israeli friends who visited and stayed with us a couple years ago. It's now one of my favorites: a seasoned, flavorful tomato sauce base with delicious clouds of floating eggs cooked right in. I top it with feta cheese and parsley, and serve it over quinoa. The little crunchy summery salad to go with it had yellow tomatoes, cucumbers, purple onion, salt and pepper, olive oil, white wine vinegar, and feta.

This shakshuka recipe was inspired by Tori Avey's

You'll need:
  • 2 cans of diced organic tomatoes (about 400 g each)
  • 1 onion, chopped
  • about 6 or 7 cloves garlic, minced
  • mushrooms, chopped
  • green or red sweet pepper, chopped
  • olive oil
  • salt and pepper
  • 1 tsp. chili powder
  • 1 tsp. cumin powder
  • 2 tablespoons tomato paste
  • 7 eggs
  • pinch of sugar
  • feta and parsley, for topping
Do this:

Saute the onion, garlic, green pepper, and mushrooms in olive oil in a frying pan, then add in the spices, tomatoes, and tomato paste. Simmer for a little while, then break each egg individually in a separate small bowl and gently pour each one into the tomato sauce mixture. Bubble till the eggs look set, then crumble some feta cheese and sprinkle some parsley over the top. 

This is the creamiest way to eat eggs--they just melt in your mouth. And the sharpness of the tomato sauce is such a good foil. 

I could probably eat this at least once a week until the end of my days. 

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