Wheat free * Dairy free * Gluten free * Vegetarian *  Parve * Paleo

It would be lovely if I could tell you that I fell in love with Shashuka while I was in Israel or when I first tasted it in my favorite middle eastern restaurant, however, truth be told, I saw the recipe in the cookbook Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi and was compelled to try it.  Turns out it’s quite yummy and a great way to use ripe summer tomatoes.  The first time I made Shashuka was last summer.  I followed the recipe to a “T”, except I confess it goes against my very being to use 1/2 cup oil in a recipe that serves 4 – so I reduced it to 1/4 cup – everything else I did exactly…until it came to adding the 1 cup of water.  The recipe said to add water until the mixture is saucy – but my mixture was so saucy before I added even a drop of water that I just shrugged my shoulders and figured it was just another poorly written recipe – how disappointing.  The end result, however was quite delicious.  Scroll forward 6 months.  It’s January,  I’m making Shashuka for company and this time my tomatoes are just not giving off any juices.  Suddenly I need that 1 cup of water to make the recipe work – so Mr. Ottolenghi, I apologize for doubting you.

Two weeks ago when I made Ratatouille, Irwin had brought me beautiful tomatoes from his garden.  This week Sheila brought me tomatoes from her garden

which is why I was moved to make Shakshuka in the first place.  There will be many more tomato recipes to come very soon.

Shakshuka

Although traditionally an egg dish, the tomato-pepper mixture would also be delicious as a baked potato topper.  You could also use it as a filling for an omelet.

3 tablespoons olive oil

2 cups onion slices (1/4-inch thick)

2 cups sliced red or yellow or orange bell pepper

3 cloves garlic, minced (1 tablespoon minced)

4 cups ripe tomato wedges

2 bay leaves

1 teaspoon ground cumin

1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano

4 sprigs fresh thyme or 1/4 teaspoon dried thyme leaves

Pinch red pepper flakes, optional

1/3 cup combination of chopped parsley and cilantro + additional for garnish

Broth or tomato sauce as needed

Salt to taste

4 to 6 eggs (or use poached eggs and skip step 4)

1. In a large skillet, heat the oil over medium high heat. Add the onions, peppers, and garlic; cook, stirring until softened, about 2 to 3 minutes.   
2. Add the tomatoes, bay leaves, cumin, thyme, and pepper flakes, if using.
3.  
4. Cook, uncovered, over medium high heat, stirring occasionally, for 15 minutes or until the vegetables are sauce-like.
5. If your tomatoes are not juicy enough to create a sauce, add as much broth or water as necessary to make the mixture the consistency of chunky tomato sauce.
6. 
7. Add the cilantro-parsley mixture, simmer 10 minutes longer.
8. 
9. Discard bay leaves and stems from fresh thyme.
10. Preheat oven to 400°F. When the sauce is ready you can refrigerate it for later use or place the eggs on top of the shakshuka
11. 
12. and bake 6 minutes or until the eggs are done to your taste.
13. 
14. Sprinkle with additional chopped parsley for garnish, if desired.
15. 

Serves: 2 to 3