My cousin Didi (Diane) is pretty lucky. Her husband, Avi, is the kind of guy who’s not only in love with good food, he also knows how to prepare it very well – especially meat. I’ve never left their house without an intense yummy sensation in my mouth. I got the same feeling when I had his mother’s stuffed onions and kube chamusta – she’s a Kurdistani Jew from Jerusalem, and a brilliant cook. Her food is to live long for. I already published a quick recipe for kale shakshuka – but Avi’s shakshuka is the real thing. He made it for us one morning while we stayed with them on our recent trip to Israel. For 2 adults and two kids you’ll need
- 1 tablespoon canola oil
- 5 medium tomatoes (about 2 pounds)
- 1 large onion
- 2 garlic cloves
- 2 teaspoons sweet paprika
- 1/2 teaspoon curry masala or turmeric
- 4 free range eggs
- handful parsley for garnish
Chop tomatoes and onion. Slice the garlic.
Add canola oil to a skillet and saute’ the onions, tomatoes and garlic. Stirring occasionally.
Add spices and stir. Lower the heat to medium low and cook for 15 -20 minutes.
Crack the eggs and put them straight into the skillet onto the tomato sauce and cook until they are cooked but not all the way through.
Chop the parsley finely and sprinkle it over the shakshuka. Serve with pita bread or any other bread you like, some pickles, olives and maybe tahini sauce if you feel like.
And don’t be afraid to wipe the plate with the bread, it tastes better!