November 12, 2013

Shakshuka - My Jewish Learning

Shakshuka - My Jewish Learning


A recipe for one of the most popular egg dishes in Israel

By Joan Nathan

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Reprinted with permission from The Foods of Israel Today (Knopf).

In 1930, Simon Agranat, the chief justice of the Israeli Supreme Court, wrote to his aunt and uncle in Chicago: "I had my eighth successive egg meal during my three-day journey through the Emek (the valley)." Eggs have always been a main protein for people in Israel. When I lived in Jerusalem, I would make for my breakfast--or even for dinner--scrambled eggs with sauteed spring onions, fresh herbs, and dollops of cream cheese melted into the eggs as they were cooking.


2 lbs fresh tomatoes, unpeeled and cut in quarters, or one 28 oz can t 
6 cloves garlic, roughly diced 
2 teaspoons salt, or to taste 
1 teaspoon sweet paprika 
2 teaspoons tomato paste 
1/4 cup vegetable oil 
6 eggs 
1 cup cubed tofu or feta (optional) 
1/4 cup chopped fresh flat-leaf parsley (optional) 


6 servings




Categories: Vegetarian Entreegluten-freeisraelIsraeli foodVegetarianYom HaAtzmautYom Yerushalayim


Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.

Ladle the tomato sauce into a greased 12" frying pan. Bring to a simmer and break the eggs over the tomatoes. Gently break the yolks with a fork. If adding feta, tofu, and parsley, sprinkle them on top. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.
Note: Alternatively, you can make individual portions, as they do at Doktor Shakshuka, by ladling some of the sauce into a very small pan and poaching one egg in it.[product]

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