Adapted from The Book of New Israeli Food: A Culinary Journey by Janna Gur, Schocken Books
Shaksuka is of Tunisian origin and consists of eggs cooked in a spicy tomato sauce – and is very popular in Israel. It is similar to the Mexican breakfast dish, Huevos Rancheros.
10 plum tomatoes
3 tablespoons olive oil
2 cloves garlic, crushed
Salt and pepper to taste
1 tablespoon Harissa
1/2 teaspoon ground cumin or chili powder
2 tablespoons tomato paste
Blanch the fresh plum tomatoes and peel off the skins. Cut into quarters, remove seeds. Dice the tomatoes and reserve.
Heat oil in a large deep skillet and lightly sauté the garlic. Add tomatoes, Harissa and seasonings; cook for 15–20 minutes over low heat, partially covered.
Add the tomato paste, cover, simmer for a few more minutes.
Break the eggs one by one; slide them into the tomato sauce. Turn heat down a little, and cook until the egg whites set about 5–7 minutes. Cover completely if you want firmer eggs. Serve with warm pita.
Yield: Serves 2
Recipes: Vegetarian, Eggs, Parve, Kosher