Thursday, October 11, 2007
This dish was Jew-licious! I'll say one thing about Israel—those Jews can cook!
Pan with tight fitting lid
A few splashes of the best olive oil you can get
4-6 cloves garlic, roughly diced
One 28-ounce can tomatoes (lightly smashed and pressed in a fine strainer, save the juice for a Bloody Mary)
A few pinches of Israeli Spice Mix (to personal taste)
3-4 large eggs
1. Oil the pan liberally and lightly saute diced garlic. Add the tomatoes, Israeli Spice Mix and more olive oil if needed. Mix, bring to a low simmer and cook uncovered, over low heat until thick, stirring occasionally. (20 min or so)
2. Bring Shakshuka to a medium simmer. Make a "well" in the mixture using the back of a large spoon and gently break the eggs into "wells" of the tomato mixture. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table.