Besides for the name sounding like some sort of funky dance move, the first thing that comes to mind when thinking about Israeli food is always shakshuka! The chunky tomato base (yet sometimes smooth) is the perfect accompaniment to the poached egg nestled inside. Just like chicken soup, each shakshuka is an ancestral dish. Every Israeli family has their own recipe passed down from generation to generation.
On a side note, there is actually a place in Israel called Dr. Shakshuka. All they serve there is, you guessed it, shakshuka (and bread of course, to wipe up the extra tomato goodness on the bottom of the pan).
Since I am not Israeli, I relied on my Israeli in-laws and husband to guide me in the right direction! I had to have yellow pepper and fresh tomatoes! I added the cumin to give it more of a Middle Eastern flair and the tomato paste was to showcase the deep rich tomato flavor. I hope you like my newfound “ancestral” recipe!
1 Onion, sliced thinly
½ Red Bell Pepper, deseeded and sliced thinly
½ Yellow Bell Pepper, deseeded and sliced thinly
3 Garlic Cloves, sliced thinly
1 tsp. Ground Cumin
1 tsp. Paprika
4 Fresh Large Tomatoes, medium dice
1 4 Oz. Can Tomato Paste
Salt and Pepper to taste
1-½ C. Crumbled Feta
Optional: Feta, Cilantro, Parsley, Jalapenos, Hot Sauce, Pita Bread, Hummus