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Thursday, 23 September 2010


After the big meal in the sukka yesterday, we wanted an easy meal tonight and decided on shakshuka!  Shakshuka is an Israeli dish with many variations, rich in anti-oxidants and great for vegetarians (we are a vegetarian family). Shakshuka has the root lehitshakshek in it, with means to mix).


  • tomatoes (1-2 pound), you can also add tomato paste or ketchup to the fresh tomatoes.
  • one onion
  • tablespoon of dry basil
  • teaspoon of sweet pepper (paprika)
  • garlic to taste
  • 4 eggs
  • knife-tip of salt, allthough I don't add salt myself as the spices make it flavory enough.


  • Peel and chop the onion and fry it in oil until it turns translucent.
  • Chop the tomatoes and add to the onion in the pan.
  • Add basil, sweet pepper and garlic.
  • Cover and let cook until the tomatoes are evenly cooked through (around 25 minutes on low heat).
  • Break and pour eggs into the mix.
  • Cover and let cook until the eggs are firm (around 5 more minutes).
  • Serve with bread. Delicious to put the mixture on the breadslices! At my family 3-4 slices of bread per person.
You can freeze the leftover and warm it up when needed. It keeps very good in a tight container. Also great to warm up the leftovers the day after, cause it only gets better when aging :) but keep in the fridge overnight because of the eggs.

1 happy thoughts:

Pierelantijntjes said...

Hoi Elsina,
Ik vind het ontzettend mooi om te lezen en te zien hoe jullie het loofhuttenfeest houden.
Het recept op deze post lijkt mij trouwens erg lekker.
Zo ik ga nu echt naar bed. Ik heb het heel druk gehad, en heb nu even tijd om blogs te lezen en voor je het weet is het laat.
Lieve groet van Ester