Shakshouka

Shakshouka is a traditional Israeli dish, and I've literally been itching to make it since my last night in Israel this summer at the semi-touristy "Mr. Shakshouka" restaurant in Tel Aviv. It's usually made with fresh or canned whole tomatoes, that are crushed on the stove while cooking, but I went the lazy college student route in my recipe...

Whats Inside

Tomato sauce with lots of tomato chunks!

Onion

Garlic

Eggs

Feta

Jalapeños and Chiles (I didn't use these, but if you want spicy shakshouka you can add them in).

How To Make It

First, chop the onion and garlic - I used about 1/3 of an onion and 3-4 garlic cloves. Over the stove, sautée the onions until almost browned, and then add the garlic, and continue cooking until the garlic becomes aromatic. Then, add the tomato sauce. After a minute or two, crack the egg(s) over the tomato sauce. Now this is where I sort of messed up - the key is that the whites are cooked, but the yolks are still liquid. If you have a cover that's big enough for the pan, that should help with cooking the whites quickly, before the yolks have time to settle. Sprinkle with feta and enjoy! You can eat it on pita, or like I did on an english muffin.

This was adapted from this recipe.