I went to Israel last year and am still fascinated by Israeli food. It's kind of a Middle-East fusion thing, with dishes from all over. I bought Joan Nathan's The Foods of Israel Today and decided to try some recipes for things I hadn't already had in Israel. The first one we tried was Shakshuka. I loved her recipe, but of course had to tinker with it (based on some other online versions.) So here's mine:
Shakshuka Recipe
Yield: 3 large servings
2 medium onions, chopped
1 (each) 28-ounce can tomatoes
6 cloves garlic, roughly diced
1 teaspoons salt, or to taste
1 teaspoon sweet paprika
2 tablespoons tomato paste
1/4 cup olive oil
4 - 6 large eggs
1. Heat the oil in a frying pan (12" if you have it) and heat it. Cook the onions until shiny and translucent but not brown. Add the tomatoes, garlic, salt, paprika, and tomato paste. Bring to a simmer and cook, uncovered, over low heat until thick, maybe 30 minutes, stirring occasionally.
2. Make indentations in the tomatoes and break the eggs into them. Break the yolks. Cover and continue to cook for about 3 to 4 minutes (maybe longer, depends on how hard you like your eggs), until the eggs are set. Serve with pita bread.
note: I also think this would be good with fresh parsley sprinkled over the whole thing.
Soy-free considerations:
none
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