Dr. Shakshoukah’s Shakshoukah |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
The Dr. Shakshoukah restaurant must be one of the most famous little places in all of Jaffa, quite possibly Israel, quite possibly the Middle East. I've eaten there countless times and have enjoyed every shakshoukah I've ever ordered. Silly me, I never thought to ask for the recipe. But one of my favorite blogs, Israeli Kitchen, had the chutzpah, and she managed to get the recipe and post it. I've added my own touch here and there based on how we like our shakshoukah. Ingredients:
4 tablespoons olive oil |
2 hot green peppers (use a small red bell pepper if you want to wuss out) |
4 eggs |
4 peeled garlic cloves |
4 small ripe tomatoes |
salt |
freshly grated black pepper |
1 tablespoon paprika (i use a hot moroccan style) |
1/2 teaspoon za'atar spice mix |
Directions:
1. Heat the oil in a skillet, over a high flame.
2. Coarsely chop the tomatoes, green peppers, and garlic, and throw them into the skillet.
3. Lower the flame somewhat, and continue frying the vegetables till the tomatoes soften. Stir once in a while and throw a little salt and pepper inches.
4. Continue cooking, stirring occasionally, for about 7 minutes.
5. Add the paprika and za'atar and continue stirring.
6. Keep cooking another 2 minutes and then break the eggs into the skillet.
7. With a spoon, spoon a bit of the sauce over the yolks so they set a bit. When the whites have cooked through serve the shakshoukah with some crusty bread.
8. We like this over spaghetti too, with some vegetarian sausage chopped in to taste.
|
|