A Really Good Shakshuka
6
servings
Main
Course
Print Recipe
Ingredients
Directions
Marmoona Sauce
c
olive oil
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1
green bell pepper
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1
red bell pepper
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1
yellow bell pepper
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1
fresh hot chile pepper (red or green)
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1
head of garlic
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2 lb
fresh tomatoes, cored and crushed (about 4 cups)
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Salt and freshly ground black pepper
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2 tbsp
ground caraway seeds
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Shakshuka
¼ c
olive oil
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7
eggs
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7
links spicy Merguez sausages
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2 c
marmooma sauce
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Thick slices of white bread, for serving
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A shakshuka fit for an Israeli Defense Force commander, no pepper chopping required. Just use your hands.

Directions

Marmooma Sauce
  1. Heat the oil in a large skillet over medium-high heat. Break the bell peppers apart with your hands (and your hands only) into thick stripes; discard seeds. Peel and roughly chop garlic cloves. Slice hot pepper in half.
  2. Fry all peppers with the garlic until the peppers are softened and begin to char. (Yes, char. Please, don't be gentle. It takes about 10 minutes.)
  3. Carefully add the crushed tomatoes (the sauce may splatter a bit at the beginning,) salt, pepper and ground caraway. Bring to a boil, reduce the heat, and simmer, stirring from time to time, for 15 minutes, until the sauce thickens slightly. (The sauce can be kept in the refrigerator up for to a week.)
Shakshuka
  1. Heat the oil in a large skillet over medium-high heat and fry the sausages until well browned, about 3 minutes.
  2. Stir in 2 cups of Marmooma sauce and warm it through, then add the eggs. Reduce the heat and cook the shakshuka until the egg whites are completely set, about 10 minutes.
  3. Serve with thick slices of rustic white bread.

Gil Hovav

Gil Hovav is an Israeli author and TV presenter. He was born in Jerusalem in 1962 and lives in Tel Aviv with his partner and their daughter. One of his memoirs, Candies from Heaven, was published in English.

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