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Shakshooka – Pepper and Tomatoes with Eggs
“Shakshooka” describes a whole class of egg and vegetable dishes of the North
African Jewish kitchen. Potatoes, cauliflower, zucchini, or other cooked
vegetables might also be used.
3 parts tomatoes to 2 parts sweet peppers (varied colors add to eye appeal) to 1
part onions
Oil
Tomato paste
Garlic (optional)
Salt and pepper, to taste
Chop or rough-dice all vegetables. Cover the bottom of a deep pot with oil
(1/2-1 inch deep). Heat the oil; add the vegetables, salt and pepper, then
simmer slowly uncovered, for about an hour, stirring occasionally. Add enough
tomato sauce to “marry” everything together, while keeping the entire
consistency very thick. Adjust seasoning.
At this point, the shakshooka can be served alone or over hot rice. Freeze
leftovers in portion-sized packages.
A favorite way to enjoy shakshooka is to place 1 to 2 cups of the mixture in a
frying pan or saucepan with oil or water; make two wells in the mixture and
break an egg into each. Cover and heat, until the eggs are soft-cooked. Serve
this either with a side of fresh salad or in a pita (add fresh vegetables such
as chopped cucumbers, tomatoes and onions to the pita.)
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