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.