A Simple Shacshuka
Israeli men are a modest bunch, but if there is one dish each one will claim he can make perfectly it is Shacshuka. A simple one pot meal, made using simple ingredients found in every kitchen. Working food it is a staple among the countries young military and a famed hangover cure. If you are ever lucky enough to be in Tel Aviv, be sure to a pay a visit to Doctor
Shakshuka in Jaffa.
- Olive Oil
- Two cloves of garlic, crushed
- 5 large ripe tomatoes, peeled and diced
- One onion, finely chopped
- One tin of plum tomatoes
- One tablespoon of harrisa (see recipe) or chilli paste
- 1 tsp ground cumin
- 8 eggs
- Ground black pepper
- Fresh Parsley, chopped
1. Heat oil in a large pan or heavy skillet and sweat the garlic and onion.
2. Add the tomatoes, chilli, cumin and salt and pepper to taste, stir gently and cook for 20 minutes on a slow heat.
3. Use a wooden spoon to make eight little wells in the sauce, break the eggs one at a time, and drop gently into the tomato sauce arranging each egg evenly around the pan. The idea is to poach each egg perfectly in the tomato sauce.
4. Cover the pan and continue to cook on a gentle heat until the egg whites set.
5. Server with plenty of crusty bread to mop up the sauce and garnish with fresh, chopped parsley