Shakshuka

The name of this Israeli tomato and egg dish is now one of my new favorite words.  I simply cannot stop saying it-I think my husband wants to punch me in the face.  Though I do love saying Shakshuka (Shack-Shooooooka), I much rather eat it.  Usually my family doesn’t need an invitation to toast a baguette, and shove it into our face holes, but with this dish it’s practically a requirement! Praise be to Jesus, I thought the day would never come that someone would advise me to dip hunks of bread into a tomato based sauce and plow them into my mouth.
shak1I had never heard of this dish before, until seeing it one day in a magazine.  I’m sure it was fate, because instantly I had an immense craving for this mysterious Shakshuka, and had make it.  It was like my mind cut and pasted all the different flavors from a Rolodex of previous food experiences, and shot some imaginary concoction of what this recipe might taste like right into my mouth.  Seriously, ya’lls-I could taste it!

shak4

The ingredient list is simple, and other than poaching the eggs in the broth, which might make some people uncomfortable (poaching is either love or hate) it’s a really easy dish to prepare.  I followed this adaptation by the amazing Deb Perelman of Smitten Kitchen.  I heart her big time.

shak2

Go make Shakshuka for dinner and tell me if you loved it as much as I did!

XO-Tara

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