Shakshuka − Basic Recipe
This is the basic version found in most workers’ kitchens. See more elaborate versions below.
Ingredients (serves 4)
4 tablespoons oil, for frying
2 cloves garlic, crushed
5 large tomatoes, peeled and diced (or 11/2 cups canned tomatoes, crushed
1 tablespoon zhug, filfel chuma or harissa or a mixture of crushed garlic, paprika and hot peppers
Salt and freshly ground black pepper to taste
1/2 teaspoon ground cumin (optional)
Pinch of ground caraway (optional)
2 tablespoons tomato paste
Heat the oil in a large deep skillet and lightly fry the garlic. Add the tomatoes and seasonings and cook for 15-20 minutes over low heat, partly covered.
Add the tomato paste, cover and simmer for a few more minutes. Adjust the seasoning − the sauce should have a strong, piquant flavor.
Break the eggs one by one and slide onto the tomato sauce, arranging the yolks around the pan.
Turn heat to low and cook until the egg whites set (about 5-7 minutes). Partly cover the pan to prevent the sauce from spraying around the kitchen. Cover completely if you like your eggs “over hard”.
Shakshuka with Onions and Peppers Slice one onion and two sweet red peppers and fry lightly. Add the garlic and tomatoes and continue according to the basic recipe.
Shakshuka with Sausages Lightly fry sliced merguez sausages or small cocktail sausages, or grill the sausages first and then add them to the pan. Add the garlic and tomatoes and continue according to the basic recipe.
photo: Eilon Paz ("The Book of New Israeli Food")