Lately I’ve gotten into cooking here and I thought to myself, ‘why not blog and share what I am making with everyone?’ So I thought I would “spice” (get the pun?!) things up a bit and write a food blog entry. Given my obsession with the food in Israel, I should have assumed these kinds of blogs would eventually have been written.
So I am going to start off with a very popular Israeli meal that I made the other day for breakfast/lunch — Shakshouka. To be fair, I didn’t cook this alone. I actually cooked with someone from Israel, so ladies and gentlemen this dish comes directly from the source.
Shakshouka is a middle-Eastern dish that is made with eggs, vegetables, and tomato sauce. You can cook it to your liking, whether it be spicy, sweet, or something in-between. You can also eat it at any time of the day. Mainly here in Israel people have it for breakfast.
So let’s start with what you need. I have no clue on portion control. This particular time the dish was for two of us.
What You Need:
1 cup green peppers
1/2 cup hot peppers
1 stick of a spring onion
3 tomatoes (peeled)
1 cup tomato sauce
5 teaspoons olive oil
Spices to taste (We used hot paprika, sweet Moroccoan paprika, black pepper, sea salt, and some dried onion broth)
[Note: We forgot to put in some mushrooms, but those are also very delicious in shakshouka. I’ve also heard of feta cheese, goat cheese, and spinach tasting delicious inside. Really shakshouka is a very personal meal — however you like it will bode well!]
What We Did:
We first started with cutting up some hot peppers, green peppers, white onions, and spring onions. We then put them in a pan with some olive oil and let them simmer for awhile.
Then we boiled some water and cut the tomatoes almost into threes, but keeping them bounded together at the top. After the water was hot we put them in the bowl and let them rest in there for about ten minutes. Afterwards we took them out and peeled them. We then cut them up and put them in with the rest of the vegetables to simmer.
We then covered the pan for about 15 minutes. We then mixed some dried tomato paste with about double the amount of water in a cup. After stirring it around for a little while we poured it into the pot with some of the vegetables, put in the spices, re-covered it, and let them soak all in there together for about 10 minutes.
Then it was time to crack the eggs. This part can be a bit tricky, but with a little patience you can make a perfect shakshouka egg. You just have to create a hole for the egg and make sure it falls into the exact place. Fortunately we were four for four.
For about another 10 minutes you should let the eggs cook while covered. Keep tasting every once in awhile to make sure the spices are up to par. And then, enjoy your shakshouka! Many people also love shakshouka with some pita or your other favorite bread on the side. My friend also likes shakshouka with some feta cheese, hence why one half has some sprinkled on top.