Video posted on YouTube by hcmbass

Properly turned out, shakshuka hits sweet, fiery, and filling notes all at once.

“Shakshuka, A Tel Aviv Mainstay,” Ted Weesner, Jr., The Boston Globe

Shakshuka! What a wonderful word. It means “all mixed up” or “all mixed together.”  Essentially, it is eggs cooked in tomatoes.  More often than not, the egg yolks are uncooked.  No doubt the video above represents an authentic version.  My instinct is, however, that like such dishes all around the world, good cooks vary the ingredients depending on what supplies they have in the larder or are able to get. Like most dishes that are peasant in origin, it is forgiving. Using eggs for a protein makes it budget wise.

One of the things I like about this dish is that it doesn’t have to involve bread or other wheat products and  it gets me going on my veggies first thing. On the other hand may be eaten any time of day. It has few ingredients and is quick and easy to make, so it’s a fine choice for dinner after a long work day.  It lends itself well to adaption as a vegan option.  I prepared it Sunday morning for my roommate and me. I made his portion with eggs and mine with tofu “steaks.”

Here is my recipe, somewhat different from the one above.  For those with celiac disease or wheat and gluten sensivity, I don’t think you’ll miss the challah bread at all.  The dish is tasty and satisfying on its own.  However, if you want to try it with a GF challah, here is Vic and Halley’s recipe for GF dairy-free challah, which I have not tried myself. They also provide a recipe for challah made with dairy.

The recipe:

For each person you will need:

• one-half of a white onion,
• one bell pepper,
• one large tomato,
• one tablespoon of tomato paste,
• one large omega-three egg or a serving of firm tofu,
• Aleppo pepper to taste, and
• about a half-teaspoon or so of za’atar, depending on taste.
• and one tablespoon quality olive oil for the pan.

Chop the vegetables and proceed with the recipe as in the video.  If you are using tofu, cut a few slices and brown them before adding them to the pan of vegetables. Add the Aleppo pepper during the cooking process.When the shakshuka is ready, sprinkle each serving with some za’atar.