Yasmin's Shakshuka (eggs in tomato sauce)

Recipe: Shakshuka

Whenever our friend Yasmin comes to stay, she introduces us to another delicious meal from her homeland, which is Israel. This dish, she says, is a typical Israeli dish, served for lunch or dinner, or even for breakfast. I think it would make a spectacular entree for Sunday brunch. We ate it for dinner and loved it then. I had some the next morning for breakfast, and loved it then too. Yum.

It's very quick and easy to make. A dish of broiled asparagus would be wonderful with it, if you are serving it for lunch or dinner, and chunks of good bread are a must for getting the last drop of sauce.

Shakshuka (for two people)

• 3 tablespoons extra virgin olive oil
• 1/2 large onion, chopped
• 1 red bell pepper, seeded and chopped
• 6 cloves garlic, sliced thin
• 1 medium hot dried pepper, seeded and chopped or crumbled
• 3 or 4 medium fresh tomatoes, chopped
• 5 oz tomato paste
• 1 tsp cumin
• 2 tsps sweet paprika
• Salt and freshly ground black pepper
• A handful of cilantro, chopped
• Fresh basil, chopped if you have it
• 4 large eggs

In a large skillet, heat oil and fry garlic and onion over medium heat. Add bell pepper and hot pepper. Saute until softened. Add tomatoes and a little salt and mix well. Cover and cook over med-low heat for 20 minutes. 

Meanwhile, in a small bowl mix the tomato paste, a little water, the cumin, and the paprika. When the tomatoes are cooked, add this sauce to the skillet and stir well. Add salt and pepper to taste and the basil if using. When the mixture begins to bubble, carefully break each egg into it so it stays separate. Top with the chopped cilantro. 

Cover and cook over low heat for 10-15 minutes. Uncover and let sit for a few minutes before serving. 

Serve each person 2 eggs with sauce and chunks of good artisan bread. 

Yasmin hasn't yet taught me how to say buon appetito in Hebrew, so the Italian will have to suffice!