The Tunisian Jew’s Challenge to Hummus and Falafel as the ISRAELI National Favorite!

February 20, 2024
2:43 pm

CULINARY IN ISRAEL … SHAKSHUKA! Means “a mixture” or shaken in Tunisian Berber dialect, and is also a derivation of a common last name in Tunisia “Chakchouk”

Traditionally served up in a cast iron pan with bread to mop up the sauce, this sensational dish of eggs poached in a sauce of tomatoes. chili peppers and onions is often spiced with cumin. Believe it or not, it has often been compared to the Mexican dish, “Huevos Rancheros”!

SHAKSHOUKA:
Sherry Ansky, author, Eating in Jerusalem and The Food of Israel…, shares her authentic recipe for this popular Israeli dish; a piquant addition to any brunch menu.

Ingredients:

4 ripe tomatoes, grated or diced
1/4 cup fine olive oil
1 medium onion, diced
2-3 cloves of garlic
1 red or green pepper, cut into strips
Salt
Freshly ground black pepper and/or hot red pepper
4 fresh eggs

Directions:

Heat the oil in a large heavy skillet. Add onion, garlic, tomatoes, and peppers. Fry 15-20 minutes until the mixture thickens. Season with salt and pepper. Break the eggs into a bowl and either beat them and pour into the simmering vegetables or slip them in whole one by one. Cook until the egg whites harden and the yolk is almost hard. Serve immediately with chunks of fresh bread or pita bread.

Servings: Serves two to four.See More

Photo: CULINARY IN ISRAEL ... SHAKSHUKA! Means "a mixture" or shaken in Tunisian Berber dialect, and is also a derivation of a common last name in Tunisia "Chakchouk"SHAKSHOUKA: Sherry Ansky, author, Eating in Jerusalem and The Food of Israel, shares her authentic recipe for this popular Israeli dish; a piquant addition to any brunch menu.Ingredients:4 ripe tomatoes, grated or diced1/4 cup fine olive oil1 medium onion, diced2-3 cloves of garlic1 red or green pepper, cut into stripsSaltFreshly ground black pepper and/or hot red pepper4 fresh eggsDirections:Heat the oil in a large heavy skillet. Add onion, garlic, tomatoes, and peppers. Fry 15-20 minutes until the mixture thickens. Season with salt and pepper. Break the eggs into a bowl and either beat them and pour into the simmering vegetables or slip them in whole one by one. Cook until the egg whites harden and the yolk is almost hard. Serve immediately with chunks of fresh bread or pita bread.Servings: Serves two to four.

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The Tunisian Jew’s Challenge to Hummus and Falafel as the ISRAELI National Favorite!

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