I love Shakshukah! It's a combination of eggs and tomatoes that is a great breakfast or lunch dish. At the little coffee shop at school they sell a version of it. And I have had it in other restaurants around Israel. It's a pretty popular dish. So a week or so ago I decided that I wanted to make it and the recipe is pretty easy to do. It just takes some time.
I found a recipe at My Jewish Learning and of course changed it.
Tomatoes - 11 On the vine (a little more than 2 lbs)
Fresh Garlic - 9 cloves
Large Red Onion - 1/3 of an onion
Spicy Paprika - 1 tsp
Olive Oil - 6 Tbsp
Salt - 3 tsp
Eggs - 4 large
Cut the tomatoes into chunks, a little smaller than a quarter of the tomato. Chop the onions and the garlic.
Combine the olive oil, garlic, tomatoes, onions, paprika and salt in a small saucepan.
Bring to a simmer and cook UNCOVERED over low heat until it thickens, stirring intermittently.
AT THIS POINT I took a large portion of the sauce and put it in a container to have ready to go for another day.
Transfer to a small, frying pan and bring it to a simmer
(Use a larger pan if you are making the dish all at once).
Crack an egg and put it on top of the sauce.
Break the yolk (unless you like it runny) and cover the pan to poach the egg(s) until they are cooked.
Yields 4 servings, but you can use medium eggs and serve less sauce and make it go for 5 or 6.
How was it?
The Taste was pretty good. I like the spice from using spicy paprika instead of sweet. The extra garlic was good too. It was really good with a pita! This one was a little runny. I think I may have over done it with the olive oil. Maybe take it down a tablespoon or two. As far as the presentation goes, I don't know if I poured the egg on the wrong way, or if I broke the yolk too violently. It didn't look quite right.