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.
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
