Tonight we decided to make shakshuka for dinner! Okay, well maybe I convinced Brian that it was a good idea and Sara (who had Lasik surgery a few days ago) was just happy to eat. Shakshuka is a traditional Israeli dish. I first ate shakshuka on Birthright visiting the holyland; we stopped at Dr. Shakshuka’s in Jaffa a southern neighborhood of Tel Aviv. But, that’s a story for another time.
Brian and I gathered a truckload of tomatoes, a can of tomato paste, 1 onion, 2 peppers, more garlic than you can imagine, some handfuls of spinach, spices and 8 eggs. A “little” prep work and we realized our endeavor it would take two pots. Good thing we have two kitchens!
Turns out shakshuka is pretty simple to make once everything’s chopped & the tomatoes have been crushed. Start by sauteing the onions, a few moments later toss in the peppers, garlic & tomato paste. After they have cooked briefly add in your tomato-mush and spices. Stir that delicious concoction around while layering spinach on top and 15 minutes later crack the eggs into the pan.
The next part called for “basting the eggs” What the heck is that? Well I decided to trust Brian rather than Google it when he said that means you spoon the piping hot sauce on top each egg to help them cook. In the end we enjoyed some delicious home cooking and I can’t wait to try it again!