Shakshuka is very popular in Israel and will be found everywhere. There are very few Israeli’s that can’t make this delicious eggy dish and it would be folly to exclude this here. Shakshuka originated in North Africa but has been made in Southern Europe and North Africa for so long that it has been adopted by most Middle Eastern countries. Serve in the pan with loads of good bread for breakfast. A Sephardi favorite. Leshakshek means “to shake” in Hebrew and no Middle Eastern menu would be complete without it. The Hungarian influence is keenly felt with the generous addition of sweet paprika.

It is important to use fresh vegetables as far as possible since that makes all the difference.

Ingredients

• 4 extra large eggs
• 1 large onion (finely chopped)
• light extra virgin olive oil
• 6 medium tomatoes
• Sea salt and freshly ground white pepper to taste
• 1 teaspoon sweeet paprika

Method

• Saute onion until very lightly golden.
• Grate tomatoes on largest holes of a grater and add them to the onion with the paprika and some salt.
• Cover and simmer over low heat for about 25 minutes.
• Remove cover and break eggs over the surface.
• Stir gently to break yolks, cover and cook for about 3 or 4 minutes until eggs are set.
• Season with salt and pepper to taste.

MIDDLE EASTERN SHAKSHUKA

We have featured a similar recipe before but since this one is so simple and offers such an interesting and different breakfast idea it’s a must. Simple, different and spicily different for an interesting Israeli style breakfast.

Ingredients

• 1 kg fresh tomatoes, peeled and cut in quarters
• 6 cloves garlic, peeled and crushed, then roughly chopped
• 1 flat tsp ground cumin
• ½ tsp ground coriander
• Sea salt to taste
• 2 tsps tomato paste
• 65 ml light extra virgin olive oil
• 6 large eggs
• Coriander leaves for garnishing

Method

• Put the tomatoes, garlic, salt, paprika, tomato paste, and olive oil in a  saucepan and bring to a simmer and cook uncovered over low heat until thick, stirring occasionally.
• Ladle this tomato sauce into a large greased frying pan.
• Bring to a simmer and break the eggs over the tomatoes.
• Gently break the yolks with a fork.
• 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.
• Garnish with fresh, roughly chopped coriander leaves.

Option You could make individual portions by ladling some of the sauce into a very small pan and poaching one egg per portion in it