The Shakshuka that changed my life

The end of a wonderful weekend is beginning, thanks to President’s Day. The best part about the weekend is being able to wake-up later in the day and eat a deliciously cooked brunch made by my wonderful family. My dad usually cuts up the vegetables to itty bitty tiny pieces to fit inside our wooden bowl for an incredible Israeli salad, while my mom makes the main course of brunch, her shakshuka.

My mom is a great cook, she loves to experiment with new recipes, and I think that is where I got my love for cooking, although it came very late in life. My mom’s shakshuka tastes as wonderful as it looks. The mix of colors, the pop of green, and the surprisingly juicy flavors all come together in this dish. Shakshuka can be done a ton of different ways, but the recipe below is unique to my mother’s taste.

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Shakshuka by Bela Florenthal (my mother)

Serving for 3


1 onion (chopped)
1 red pepper (chopped)
2 heirloom tomatoes skin peeled and diced
About 1/2 cup Tomato juice and 2 TBS tomato paste mixed
1/4 cup feta (optional)
Salt and pepper to your liking
3 eggs
5 TBS olive oil


Place olive oil in a large skillet and sauté the onion until translucent. Add salt and pepper to your liking. Then add the chopped pepper and let it cook for 2-3 minutes until it softens. Add tomatoes and let them cook for 5 minutes. Then add the tomato juice with paste and cover the skillet with a lid while you let it cook for another 5 minutes. Make three holes in the skillet to make room for the eggs and place 1 TBS in each hole, so the eggs won’t stick to the skillet. Then take each egg and break it separately into a small bowl. Then place the eggs in the three separate holes and then cover for 3-5 minutes until a translucent white cover forms on the eggs. Serve this delicious dish hot off the skillet.

 photo (11)


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