ShakShuka: With Love, From Tel-Aviv

Its been ages hasn't it? Yes it has. I haven't written anything in a month! That was not my intention, I had planned on putting up bits and pieces of my vacation on the blog, to showcase different foods that I have tasted from Israel and Holland alike. That opportunity never came. This was a very busy vacation, but one that was filled with the most amazing food. From a Lafa (flat pita with Lebane cheese) to Gevulde Koeken (holland cookies filled with almond paste).

     In Israel, we delighted in refreshingly fresh salads, hummus, burgers (yes! the best burgers EVER) and Limonida's (lemonade with giant mint leaves). Even though I felt bad about leaving such wonderful dishes behind in Israel, Holland also had some fantastic foods to offer our tastebuds. For starters, there is nothing like their French Fries with Hollandaise sauce..or mayo. Every biscotti made my daily coffee ever so better. I had to buy some cookies and bring them back! Amsterdam spoiled us to no end. I desire their pancakes on a daily basis now.  I even ook the hubby to the supermarket in Amsterdam. Yes, that is how obssessed I am with supermarkets. I picked up about 3 different types of cookies to drink with my tea. The best one of the lot was Gevulde Koeke. So.Damm.Good.

I will be attemtping to make some of these tasty dishes in my own kitchen. Let's see how successful I am?

As far as this Shakshuka is concerned, my Father-In-Law makes the most amazing shakshuka in the world! This one is straight from his kitchen, made with his own two hands. I cannot tell you how easy it is to make this, and I will share some of his secrets so that you too can enjoy this yummy breakfast, lunch or dinner with very minimal effort.

Bon Appetit.

Shakshuka (Israeli Egg Dish, mainly for breakfast)

4 Eggs
1 red or green pepper, cored and diced

1 small onion, diced small

2 garlic cloves, pressed

2 plum tomatoes, diced

1/2 cup tomato sauce

1 medium jalapeno, thin round slices

1 teaspoon tabasco sauce
1 teaspoon cumin
1/2 teaspoon paprika
salt & pepper to taste
olive oil

Break open the eggs in a small bowl and set them aside.  In a saucepan, heat the olive oil. Add onions and garlic. Keep mixing till the onions   become translucent. Add the tomatoes and jalapeno's. Cover and let cook till the tomatoes become mushy and you start to see a sauce like consistency. At this point, add the tomato sauce and the rest of the spices. Mix, cover and cook for 5 minutes. When the sauce is blended well, add the open eggs slowly over the pan. Do not touch the eggs. The eggs should coat the top of the sauce completely. Cover and cook for another 7 mintues, till your desired doneness. Serve with pita or bread.