The dish’s name, shakshuka, essentially means ‘all mixed up’ – and that’s what it really is. The dish, presumed to have originated in either Yemen or Tunis, is made up of eggs cooked in tomato sauce and peppers, sometimes with onions, other herbs or cheese, and is usually served in the iron pan it was cooked in, along with some bread, which is meant for dipping in the sauce and the soft cooked-egg. – The Culture Trip

Dinner Menu

• Homemade Baba Ghanoush
• Homemade Israeli Salad
• Challah from Breads Bakery
• Homemade *Shakshuka*
• Kunafa made by Sweet Refuge. Read more about them in NYTimes and order their delicious baklava here!

Merav’s Shakshuka

• Serves 8
• Sauté chopped Onions and Garlic in Olive Oil
• Option: Add some Salt + Wine or Water to the mixture until the onions are soft and there’s no more liquid left (5-10 minutes)
• Add in one chopped Jalapeño and 2 sliced Red Peppers, and give it 2-3 minutes
• Add 10-12 chopped Tomatoes and let it simmer until the tomatoes are soft enough to be squeezed properly (just use a wooden spoon) 
• Add Salt, Pepper, Paprika, Herbs (my personal favorite is Parsley)
• Crack Eggs into simmer mixture and cook until soft (about 2 eggs per person) with the lid on, leave it to cook depending on how runny you like the eggs
• Top with Parsley and Capers and Feta Cheese

  

The fun thing about shakshuka is that you can be creative with the ingredients! So after you understand the basics, mix it up!