Food of Israel – Shakshuka
When anybody from Israel comes to the States and sees how we Americans approach breakfast, most gasp at the amount of grease and lack of vegetables involved in our routines. A typical Israeli breakfast involves eggs, cucumber, tomato, farm cheese, fresh bread and olives. Though this is a great way to start, my personal favorite is the shakshuka. And when you ask anybody in Israel where to get the best, the answer is inevitably that it is the one that they prepare that tops them all. The key to a great shakshuka is that it is cooked in a cast iron pan. Additionally, it should be served with an entire loaf of hot, fresh bread for sopping up all of the juices. The preparation is relatively simple. Saute onions, garlic and a little hot pepper in olive oil and add large amounts of diced tomatoes. The key to a great result is to cook the liquid out of the tomato completely. Once this is done, it is seasoned and 2 eggs are cracked in the center and basted until softly poached. That’s all there is to it. The best I have had (other than my own), is from Doctor Shakshuka down a hidden alleyway in the Jaffa neighborhood of Tel Aviv.
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