Food

Recipe: Israeli Shakshuka with Feta Cheese

By Anna Goldenberg October 9, 2013

Keren Shahar-Karbe’s Israeli Shakshuka with Feta Cheese:

Ingredients (Serves 2):

6 tablespoons vegetable oil (not olive oil)
1 diced red paprika
4 grounded garlic cloves
5 very ripe diced tomatoes
1 tablespoon of tomato paste
120 ml water
1 teaspoon of sweet paprika
1-2 chopped hot dry chilisea salt
¼ teaspoon of turmeric powder
80 gram crumbled soft feta cheese
4 eggs
chopped parsley

Instructions:

Fry the diced paprika until tender, then add the garlic. When the garlic gets golden – careful, it happens quickly! – add the diced tomatoes, the tomato paste and the water. Cook on low fire until the tomatoes get tender.

When the tomatoes are ready, add the spices and the cheese and stir carefully.

Open an egg in a small bowl. Carefully scoop a ‘hole’ in the tomato sauce and slide the egg in. Repeat with all the eggs. Cover the pan and cook on low fire.

When the eggs are cooked but not too hard yet, sprinkle the fresh chopped parsley and serve fresh with warm challah.

Anna Goldenberg was the Forward’s culture fellow.

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