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SHAKSHUKA

Shakshuka has more than a few things going for it. It’s fun to say, fun to make and fun to eat. The word shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up. Shakshuka features poached eggs in a hearty, spiced tomato and pepper sauce. I top mine with tangy feta cheese and fresh cilantro or parsley. The spices vary somewhat as well. Shakshuka is a popular Middle Eastern and North African dish that may date back all the way to the Ottoman Empire. You’ll find it in Libya and Tunisia, and it’s become a staple dish in Israel.

How to Make the Best Shakshuka
It must be served in a cast iron pan that it was made in – for the authentic look.
Despite its sophisticated appearance it turns out to be easy to make at home. Conveniently, it also extremely filling and healthy. Fry up an onion and garlic, add in some crushed tomatoes, fresh tomatoes and red pepper. Add in some tomato sauce/pasta sauce/tomato paste (whatever is lying around the house) and wait till everything cooks. Spice it up with salt, pepper, cumin, paprika and chilli if you like it hot. Then it’s time to crack in the eggs. It also tastes great with cheese sprinkled on top. Now all you have to do is wait till the eggs are cooked to perfection, however you prefer them, runny, soft or well cooked. Other veggies that are good additions to the shakshuka mix include sweet potato, parsley, spinach and eggplant. Now eat it straight from the pan with a chunk of steaming hot bread!. Use bread to mop up the sauce.

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