Shortcut Matbucha Shakshuka Video *Giveaway*

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Jamie Geller
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I’m kind of a connoisseur when it comes to Shakshuka.  The fact that I have ordered it in most every restaurant that serves it should certainly qualify me as an expert of some sort, dontchya think?

I have had Spinach and Cream Shakshuka at Café Rimon in Mamilla, an open air mall outside the Old City of Jerusalem.  I have had Leek and Eggplant Shakshuka at Gavna an outdoor cafe overlooking the Judean Hills in the Gush and I have had the traditional tomato and pepper Shakshuka at café chains across the country and at Ikea’s kosher cafeteria in Rishon L’Ziyon.  I have eaten Shakshuka both with and without both  Feta and Bulgarian cheeses, both with runny and firm yolks and both spicy hot and not spicy enough.  I love it.  In truth, I just adore it still, this after 18 months of making it my mission to try every Shakshuka in Israel.

The ultimate Israeli one pan breakfast or anytime meal, Shakshuka is a dish of eggs poached or baked in a sauce of tomatoes, peppers and onions spiced with cumin, believed to be of Tunisian origin.  It’s actually super simple to make.  But you know me; super simple is sometimes not simple enough.  Inspired by Sabra’s kosher for Passover Moroccan Matbucha (a cooked dish of tomatoes, peppers and garlic) I have created a super duper Shakshuka shortcut.  No knife, no cutting board, just one pan to both cook and serve in qualifies this as fast, fearless, fabulous Shakshuka both for the un-initiated and the connoisseurs in the crowd.  Seriously, on set when we shot this How-To Shortcut Shakshuka video I served my Israeli crew the very Shakshuka I made on camera for lunch and they LOVED! LOVED! LOVED!  So this is tested, tasted and approved by the natives.

And just to alleviate your concerns I have indeed officially taste tested Shakshuka for Breakfast, Lunch and Dinner so I can assure you that it works well for all times and meals.  Great for a crowd (because it kinda feels exotic – think of it like eggs dressed up in a slightly spicy sauce) it can be “beefed” up by adding feta, spinach and/or sautéed eggplant.  Serve hot, straight out of the pan with fresh bread and salad for a literal meal in minutes.  Great idea for Passover too (just serve it with Matzah)!  For a printable version of the recipe click here for Shortcut Shakshuka.

I hope you enjoy this recipe as much as I do. Now you can also enter to win a $100 Amex card in honor of our partnership with Sabra. Enter here with Rafflecopter.