Shakshuka

Israel is my favorite place on earth! Which means I was double (triple?) excited when my brother (who lives in Israel) announced his engagement to a wonderful girl from Jerusalem! We are SO excited to go celebrate their wedding in the beautiful land of Israel - and my kids are over the top excited for their very first visit!

A few weeks back, my brother Levi and his bride Aidel came for a visit! We enjoyed spending time with them - and then we were in for a treat when Levi created an Israeli breakfast for all of us. We arrived at my parents' house and watched as Levi created "shakshuka". He dropped some of this and some of that in the pan and a short time later presented us with a beautiful and super tasty dish.

Mushky loved the shakshuka so much that she asked me to make it for her just as soon as I got my new kitchen loaded with pots and pans from our old house - so today (with some help from my brothers Levi and Yossi)  I made her shakshuka for dinner and it was delicious!

(Note - This is not an exact recipe - and you can put whatever you want in yours. I made it based on what i had in my house today.)


Shakshuka

Olive oil
1 small onion, diced
5 small mushrooms, diced
2 cloves garlic, minced
2 red baby peppers, diced
28 oz canned crushed tomatoes
4 eggs
Salt
Pepper
Fresh parsley, chopped
Scallions, sliced

In a large skillet, heat some olive oil. When the oil is hot, add the onion, mushrooms, garlic and peppers (and any other veggies you want to throw in). When the veggies are soft, add in the crushed tomatoes and let it cook together with the vegetables. Then gently pour in each egg one at a time so it has its own space to cook. Sprinkle with salt and pepper - and any other spices such as cumin or turmeric. I cooked it uncovered on medium-high for a few minutes and then covered it and cooked it on low. Cook until the eggs have reached the desired level of doneness. Remove from the pan and sprinkle with parsley and scallions.