Adapted from The Book of New Israeli Food: A Culinary Journey by Janna Gur, Schocken Books
Shaksuka is of Tunisian origin and consists of eggs cooked in a spicy tomato sauce – and is very popular in Israel. It is similar to the Mexican breakfast dish, Huevos Rancheros.
10 plum tomatoes
Blanch the fresh plum tomatoes and peel off the skins. Cut into quarters, remove seeds. Dice the tomatoes and reserve.
Heat oil in a large deep skillet and lightly sauté the garlic. Add tomatoes, Harissa and seasonings; cook for 15–20 minutes over low heat, partially covered.
Add the tomato paste, cover, simmer for a few more minutes.
Break the eggs one by one; slide them into the tomato sauce. Turn heat down a little, and cook until the egg whites set about 5–7 minutes. Cover completely if you want firmer eggs. Serve with warm pita.
Yield: Serves 2
Recipes: Vegetarian, Eggs, Parve, Kosher