Hi guys! I hope everyone is having a beautiful week. As we all know, the last month we were really busy and we are still recovering from the crazy time we had in Israel. Between visiting friends and family non-stop and preparing for spring break, this season can be a bit of whirlwind. That’s why a relaxing Saturday with the kids was just what the doctor ordered this past springy New York weekend.
Although the boys love pizza and fries, they enjoy fresh fruits and vegetables just as much. We were all craving a healthy breakfast, and shakshuka seemed like the perfect Saturday morning dish after a season of overindulgence. (If you follow my instagram story you already know it's my favorite dish for brunch!) Shakshuka is a popular breakfast food in Israel and consists of eggs poached in a sauce of tomatoes, pepper and onion. It’s quick and easy to make, and the boys absolutely love it. Whenever we prepare this meal at home in New York it reminds me of growing up in Israel and it fills my kitchen with all of the delicious flavors and smells of Mediterranean cooking.
I always use wholesome ingredients in my recipes and strive to buy organic whenever possible. To make an exceptional shakshuka you need exceptional products, and that’s why I buy fresh organic tomatoes and eggs – you’ll taste the difference! Growing up in Israel Noam and I always ate fresh produce as it’s a big staple of the Mediterranean diet. From Israeli salad to fresh fruit smoothies and juices, Israeli food is full of healthy dishes and shakshuka is definitely one of them. In our recipe, we use French feta cheese as it provides a more delicate flavor than Bulgarian or Greek varieties, and we prefer to use shallots over onions to create a mild sweetness. It’s a bit of a spin on the classic and makes for an amazing breakfast, brunch or dinner.
We hope you enjoy it as much as our family does!
The Dekel’s Favorite Shakshuka
7 – 8 medium plum tomatoes, or 10 small tomatoes
4 – 5 eggs
1/5 lbs. French feta cheese
Salt & pepper
Thyme/ parsley for garnish
Peel the skin off of 4 – 5 tomatoes and keep the skin on the remaining. Chop all into 2-inch cubes.
Chop the shallot and sauté in pan with olive oil. Add the tomatoes to the pan once the shallots are translucent.
Once at a simmer, bring the tomato and shallot mixture to low heat. Add salt and pepper.
Let the sauce reduce for 30 – 40 minutes until tomatoes are richer in color and thicker in texture.
Crack the eggs on top of the pan and cook halfway
Add crumbled feta cheese and drizzled olive oil and finish in the oven for 5 min at 180°, or until eggs are set but still runny.
Garnish with chopped thyme or parsley and serve with your favorite kind of good bread.
Hope you all try it! it's easy and delicious!