Make it. Eat it. Love it.
Shakshuka which means “all mixed up” in Hebrew is a traditional Israeli dish primarily made up of tomatoes, garlic, and spices topped with eggs.
Since Israelis love to argue, especially about food, Shakshuka along with falafel and hummus are usually the topic of these debates. Everyone thinks that they know the ‘correct’ way to make shakshuka and their mother or grandmother or aunt made it the best. Because of this we don’t really know the origin of the dish or the ‘correct way’ to cook it. In fact, there really is no ‘correct’ way to cook it at all. This veggie/ egg dish which is served in a hot skillet, comes from people who settled in Israel from all over the Middle east or Africa and brought with them their own special version.
When I first arrived in Israel my friend came by and he made me my first shakshuka. He taught me how to make it like this: “You chop onions, tomatoes and garlic. Put in pan. Cook then add tomato paste, some spices. Let it cook. Add an egg and mix it. Crack eggs on top and cover it.” It was delicious! The healthy and nutritious dish became a quick favorite and I came to see why it is a staple in the Israeli diet.
My favorite shakshuka is served at a restaurant in Jaffa, Israel called Dr. Shashuka. This is my take on their Shakshuka with eggplant (my go to order when I eat there)
After posting about my favorite shakshuka in the travel through food section of the blog (here) I decided to make some for dinner.
1/8 Cup Olive Oil
1/2 Cup Onions, Chopped
3 Garlic Cloves, Chopped
1/2 Cup Eggplant, Cut into medium size cubes
1 Tablespoon Sweet Paprika
1/2 Tablespoon Hot Paprika (or more/less depending on your spicy likeness)
2 Tomatoes, Chopped
300 Grams Tomato Paste
In a medium sized skillet heat olive oil over medium high heat.
Add onions, garlic, eggplant and spices.
Cook until fragrant and onions are tender, about 7 minutes.
Add tomatoes and tomato paste.
Season generously with salt and pepper.
Break one egg into tomato mixture and scramble into mix.
Let simmer for 20 minutes, mixing every so often.
Crack the 4 remaining eggs around on the top of the tomato mixture.
Cover and let cook until eggs are cooked to the desired doneness (I like mine a bit runny so I let it cook for about 5 minute or until the egg whites are cooked)
Serve in skillet with toasted pita or bread.