Sunday, April 12, 2015

Shakshuka - an Israeli Recipe

My colleague asked me where she could get a good Israeli Shakshuka in the San Francisco Bay Area.

Oren's Hummus, with locations in Palo Alto and in Mountain View, serves a pretty decent one.

But it's quite easy to prepare a shakshuka at home.

Here's the family recipe:

  • 6 ripe beefsteak tomatoes
  • 2 large onions
  • 2 large bell peppers
  • Tabasco, salt, pepper
  • 2 to 4 Eggs
  • Optional: garlic, basil, oregano

  • Dice the onions and peppers and fry them in a pan with olive oil.
  • Place the tomatoes in a boiling water pot for a few minutes, so you can peel their skin.
  • Peel the tomatoes, dice them and add to the pan. 

  • Add Tabasco, salt and pepper to taste.
  • Cover the pan, lower the heat, and stir occasionally – until the vegetables are soft and cooked.
  • Add the eggs without stirring (you want them sunny side up, or over easy) – don't cluster them: they should be distributed across the pan.
  • Cover the pan, the eggs are poached with the steam.



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