Shakshouka
I learned of a new food today, or new to me I should say - Shakshouka - thanks to Not Eating Out in New York. Here's the beginning of the post, which also contains the recipe and some great photos ....
They say shakshouka, a common Israeli breakfast dish, is difficult or taxing to make, or that canned tomatoes are the best option to create a thick and savory sauce. But it was the first thing I could think of to whip up when I could find little else but ripe tomatoes and fresh eggs in the icebox one morning last week. I don’t mean that in a nostalgic way, using the word, “icebox” — for the past couple weeks, I’ve been living on a single-hull sailboat docked at the San Francisco marina ...
2 Comments:
Yum, thanks for the reminder to make shakshouka again. It's been a long time.
I never heard of the brown sugar ingredient. Will have to try it.
Did you have some?
Hi Dina,
Not yet - no eggs :)
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