Shakshuka

The first time I ate shakshuka was at Sofra in Belmont. It is a wonderful dish involving eggs poached in tomato curry. It's sweet, salty, warm, chewy, mushy, and satisfying for any of the three meals of the day. At Sofra they serve it in a beautiful engraved metal bowl.

I breathlessly told my Israeli cousin about this amazing dish and he was slightly unimpressed: it turns out it's pretty commonplace in Israel. I found some recipes online and adapted them to create this:


Have you ever seen a lovelier mess?

28 oz diced tomatos, canned
4-6 eggs
2-6 cloves garlic
1/4 cup (4tbsp) oil
1 tsp paprika
2 pinches sugar
2 tsp salt
pita bread

In a medium sized frying pan, sautee oil, tomatos, garlic, and spices for 15 minutes on low, or until softened. Pour hot liquid into blender and blend on low speed until smoother but still chunky. Pour back into hot pan and cook, stirring occasionally, for 10 more minutes on low. Crack eggs on top of tomatos and let cook for 5-10 minutes, or until eggs are set. Meanwhile, toast pita until crunchy and then crumble. Scoop tomatos and eggs with a ladel into bowls and top with pita and an extra shake of paprika (optional).