If I called a dish such as this Shakshuka in Israel i would imagine that I would be shunned and shamed for recreating a favourite National Dish. In fact this dish is not a traditional Shakshuka at all, but my Shakshuka, simplified down to a more manageable list of ingredients. Although it can be eaten for breakfast, lunch or indeed tea time, I would recommend you try sloppily munching it, out of the frying pan, in front of the TV on a quiet night in. Its really satisfyingly messy eating. For that reason it isn’t the ideal food to eat if you are about to go out for a drink or a date, i have yet to eat this without a mess, and would be seriously impressed if you do.
In most of the restaurants when i have eaten this the Eggs are served in a semi-raw, only just white, state. Now i am not the kind of person that favours the slimy white boogie effect that a not quite cooked fried Egg boldly displays. For that reason I usually cook my Eggs for a little longer, however because on this occasion I was cooking for a friend with a hatred of any Egg with a hint of the had boiled, i didn’t risk over cooking them and they were runnier then I would have liked them.
- 2 tbs Extra Virgin Olive Oil
- 2 rashers Smoked Streaky Bacon
- 2 cloves of chopped Garlic
- 4 sliced Spring Onions
- 1/2 tsp ground Cumin
- 1 tsp Smoked Paprika
- x1 400g tin of Chopped Tomatoes
- 1-2 tbs Tomato Puree
- 1/2 tsp Harissa Paste
- 1 tbs chopped Coriander Leaves, plus extra for garnish
- 4 large Eggs
- 1/2 tsp Salt and a good grinding of Pepper