She finely chopped some onions, tossed it with spices, poured tomato puree, allowed it cook for a while and then cracked a few eggs on top! I stood there, watching my roommate, as she effortlessly made our late night dinner. It was probably a version of Shakshuka that she was preparing but neither of us knew. In terms of cooking, that phase of my life was completely different. I had just moved out of home and knew absolutely nothing about cooking, let alone pull a meal together. I was just lucky to have lived with this amazing roommate who not only cooked for us everyday but also got me involved and I started to learn. That tomato cracked egg curry, as I used to call it, became my go-to meal.
When I came across an authentic Shakshuka recipe for the first time, I was kind of stunned. So, the dish did have a name! Of course, our version was a lot different in terms of spices used and definitely had less panache but the idea was similar. I only wish there was someway I could get in touch with my roommate and share this authentic version with her.
This one skillet, egg baked in tomato gravy is perfect for a busy weeknight but in Israel, it’s typically served for breakfast with some pita or challah on the side. Either way, it’s a treat.
For the past few months, I have been working with Foodhall India, creating recipes and photographing them. Their site is finally up and you should check it out. It’s definitely one of my favorite gourmet stores and now, the spread of recipes makes it even better. You will also find my upgraded version of Shakshuka on their site.