Shakshuka by Alex

October 2018

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In our house, the kitchen kingdom belongs to him. I am allowed inside mostly for my baking, or sous-chef skills. He is a virtuoso of flavors and combinations. And one of his most beloved dishes is Shakshuka: The ultimate powerhouse Israeli Breakfast.

Great to entertain, wonderful on an easy morning when no one has to rush, eat with a freshly chopped Israeli salad on the side and pita bread will clearly be the perfect companion, challah can work just as well.  

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For 3-6 hungry people

What will you need?

3-6 eggs (per person)

4 fresh large tomatoes – diced into small cubes

2 garlic cloves – thinly sliced

1 medium sized onion – thinly diced

1 celery stalk thinly chopped

1 red pepper – sliced into 3mm slices

1 full teaspoon Eliko spice mix – by Ayelet Spices – if you like it hot

Salt and freshly ground pepper

1/4 – 1/2 cups of water

3 TBSP Extra virgin olive oil

3 TBSP chopped parsley/green onions – depends on what you like

For 3-6 hungry people

What will you need?

3-6 eggs (per person)

4 fresh large tomatoes – diced into small cubes

2 garlic cloves – thinly sliced

1 medium sized onion – thinly diced

1 celery stalk thinly chopped

1 red pepper – sliced into 3mm slices

1/4 hot chili pepper – chopped thinly – without the seeds (dried chili powder can also do the job)

Salt and freshly ground pepper

1/4 – 1/2 cups of water

3 TBSP Extra virgin olive oil

3 TBSP chopped parsley/green onions – depends on what you like

What are the steps?

  1. Preheat the olive oil in a non-stick pan (20cm/__in)
  2. Fry the onion for a few minutes until soft and golden
  3. Add the celery, red pepper and red hot chili pepper, fry until soft, a few minutes will do.
  4. Add the tomatoes and fry for 2-3 minutes more.
  5. Add the garlic, and season with salt and pepper.
  6. Close the lid and cook on low heat for 2 minutes. If thickens add a little water. Close lid again and cook for 2 minutes more.
  7. Open lid, and stir with a wooden spoon.
  8. Adding the eggs: simple crack open the egg directly over the pan and into the cooking sauce.
  9. Close again with the lid, and let it simmer for 2 minutes more. (If you like your eggs softer, simply take off the heat after only 1 minute)
  10. Open the lid, and take off the heat. Sprinkle parsley/green onions – according to what makes your taste buds sing

So Shakshuka. Israelis did not invent the dish, but we most definitely mastered it to perfection. And made it one of the most Israeli things you can eat.

So, go the market, get your fresh produce, plan an easy morning with your favorite people, open the Shakshuka by Alex recipe and BETEAVON! בֶּתֶאַבוֹן – Bon Appetite!

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