Shakshuka

Shakshuka is an Israelii dish which I first had in New York and then started ordering whenever I saw it in a breakfast/brunch menu. My trip to Tel Aviv exposed me to some authentic shakshuka but I feel New York was quite close too. I think my version is quite close to the original one. I have kept in mind easy access to

ingredients. The star of my version is the “cumin” which gives it a unique flavor.
Hope you like it.

Ingredients

1. 2 eggs

2. 4 tomatoes

3. 3 cloves of garlic

4. A quarter onion (red or white, whatever you have)

5. Cumin powder

6. Feta cheese (if you have it)

7. Herbs (Cilantro or Parsley)

Preparation:

• Olive Oil: Heat some olive in in a pan

• Onions and Garlic: Drop in your chopped garlic and onions, cook them until they are slightly cooked (don’t wait for them to turn brown)

• Tomatoes: Drop in your chopped tomatoes and cook them until moist

• Seasonings: Throw in a tea spoonful of cumin and some sea salt to taste

• Eggs: Make two wells in your pan and crack open two eggs and cook for sometime. Make sure the eggs are runny and not fully cooked

• Garnish: Top it up with some feta cheese and cilantro/parsley.

• Serve with pita bread or butter toast or Zattar toast!