One benefit of working from home is that Dikla is in our home working with us. On those days, Yael coaxes Dikla into the kitchen to work together. Shakshuka is almost a daily occurrence. Eggs and vegetable goodness is a perfect way to start your day (or to have for lunch… or dinner…)

Shakshuka

½ medium onion, thinly sliced
3 tomatoes, peeled and cubed
½ red pepper, cubed
1 clove of garlic, minced
To taste: salt, pepper, a little sugar (to balance the taste), paprika, cumin
For spicy lovers: shasa (hot peppers)
4 eggs

1. Score an x at the top of the tomatoes and put them in boiling water for 3-4 minutes, x side down. Take them out of the water and peel the skin off.
2. Sauté onion and garlic in a Tbsp (even less) of oil over a medium high flame until it gets a bit of color. Add the tomatoes and peppers.
3. Cook until the liquids have reduced, add half a cup of water and the spices
4. Play around with the taske profile, adding spices whale the vegetables cook down.
5. Add eggs, salt and pepper and cook 3-4 minutes. What type of eggs people like in their shashuka could be a doctoral dissertation. Some people like it runny enough that it can be sponged up by a fresh pita (yum!). Others, want their eggs thoroughly cooked. I say, try your best. Much like Julia Roberts in Runaway Bride, you’ll find the eggs that work best for you.