Shakshuka

My parents, Miriam and Harry Graf, were both originally from small towns near Warsaw, Poland, from families who were religious Zionists.  In my father’s hometown of Warka, he and his brothers were active in the Revisionist movement in the 1930s. My mother’s older brother had tickets on a liner to Palestine but the war broke out and he was never able to leave.  After having survived the war, my parents created a home where Israel dominated every topic of conversation.  Their passion and devotion to Israel was contagious and they imparted their love to their daughters and grandchildren.

Last night we were going to a Yom Ha’Atzmaut celebration sponsored by the Israeli Consulate.  Not having much time to prepare dinner and wanting to serve something “Israeli” I made shakshuka.  I don’t remember where I first tasted this dish, but shakshuka is a great way to prepare eggs.

Shakshuka

2 tbsp olive oil

1 clove garlic, sliced

1 jalapeno pepper, thinly sliced

1 tsp cumin

1 tsp paprika

1 28 oz. can crushed tomatoes

6 eggs

salt and pepper to taste

Saute garlic and jalapeno in olive oil for a minute or two. Add crushed tomatoes, cumin, paprika, salt and pepper and cook for about five minutes over low heat. Gently crack eggs into simmering sauce, cover and cook for ten minutes till eggs set.

Serves 3

Enjoy,

Irene

Advertisements