Ki Tetzeh Recipe – Shakshuka

Hilla Kariv

Shakshuka is a spicy and aromatic dish of tomatoes and eggs that arrived in Israel with North African immigrants from Morocco and Tunisia. It’s a basic and beloved dish in Israel and you can find it in countless versions everywhere from simple lunch stalls to chef’s restaurants, where fusion interpretations mix it up with seafood among other things.

Yes, there are a million shakshuka versions in the world and each has its own style and character, but then there is Amir’s, which was a guest here last week. It was simply the best – with lots of cumin and cilantro and perfectly spicy, just the way I like it. Don’t forget some rustic bread or challa bread next to it and it becomes a feast.

Amir’s Shakshuka

4 portions

about 2 pounds / 1 kilo ripe tomatoes
1 medium onion – diced
½ cup oil
salt
½ teaspoons sugar
2 teaspoons cumin
4-5 garlic cloves, finely chopped
1 heaping teaspoon of tomato paste
spicy paprika or dried or fresh chili – as much as you want
4-6 eggs
a handful of fresh cilantro leaves

Sauté the onion in the oil, in a wide pan, until golden. Meanwhile roughly chop the tomatoes. When the onion is golden and soft add the tomatoes, garlic, and spices. Cook on medium heat for 10 minutes, mixture should bubble while cooking. Add tomato paste and half of the cilantro and cook on low heat for half an hour or until the shakshuka mixture thickens and gets a dark red color. Check seasoning.

Break the eggs directly into the pan, sprinkle with a bit salt and cover. Cook for 6 minutes or to whatever degree of readiness you like your eggs… Sprinkle with the rest of the cilantro and serve immediately.

When serving each plate, drizzle a bit of olive oil on top of each serving.

Hilla Kariv

Hilla Kariv graduated from the French Culinary Institute in New York, interned in some great kitchens including Lupa, Union Square Cafe, Balthazar and Chez Panisse, and worked for Thomas Keller’s Bouchon Bakery. Friends urged her to start blogging. After 2 years and countless posts in Hebrew at www.bissim.com (bissim means bites in Hebrew), it was time to share her recipes and stories with more of the world. Her cook book BISSIM (in Hebrew) fast became a best seller in Israel, and she’s just come out with a book for the younger generation: BISSIM KETANIM (little bites). Hilla lives in Berkeley, CA with her husband Shachar, a professor of Economics at UC Berkeley and children Danya 8, Omri 6 and Yotam 3. See more (in English) at: http://www.mybissim.com/#sthash.Z6MeBeOc.dpbs