It is 7 p.m., there are only a few eggs and vegetables in the fridge, and, of course, all the kids are "starving-hungry." The answer is Shakshouka! Shakshouka (also spelled Shakshuka), from the Hebrew word leshakshek meaning "to shake", is a spiced egg and tomato dish which Israelis are happy to eat for breakfast, lunch or dinner. While the origin is North African, even Israelis with Hungarian roots like myself love Shakshouka - especially when it is spiced with Hungarian paprika.
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
- olive oil
- 1 large onion, finely chopped
- 1 bell pepper, finely chopped
- 4 tomatoes, peeled and crushed
- 4 eggs
- salt, pepper
Preparation:
1. In a large frying pan, heat olive oil and saute pepper and onion until lightly browned.
2. Peel and grate tomatoes on largest holes of a grater.
3. Add grated tomatoes to frying pan (with pepper and onion). Cover and cook over low heat for 15-20 minutes.
4. Remove cover and break the eggs over the vegetables. Stir gently to break yolks.
5. Cover again and cook on a medium flame for approximately 5 minutes or until the eggs are firm.
6. Sprinkle with salt and pepper.
VARIATIONS:
1. Saute one minced garlic clove with the pepper and onion.
2. Spice with oregano or paprika.
SERVING SUGGESTIONS:
1. Serve hot.
2. Eat with fresh, warm pita bread.
2. Peel and grate tomatoes on largest holes of a grater.
3. Add grated tomatoes to frying pan (with pepper and onion). Cover and cook over low heat for 15-20 minutes.
4. Remove cover and break the eggs over the vegetables. Stir gently to break yolks.
5. Cover again and cook on a medium flame for approximately 5 minutes or until the eggs are firm.
6. Sprinkle with salt and pepper.
VARIATIONS:
1. Saute one minced garlic clove with the pepper and onion.
2. Spice with oregano or paprika.
SERVING SUGGESTIONS:
1. Serve hot.
2. Eat with fresh, warm pita bread.
