Killer Shakshuka

A real shakshuka - tomatoes and all - that will wow you and your guests!

I say killer because, well, this is real shakshuka we are talking about. And Shakshuka is based on tomatoes. And I am severely allergic to tomatoes.

I’ve made this just twice – once a year for my beloved Dan – who loves it.

It’s based on a matbucha – a tomato-based, spicy, slow cooked Moroccan “salad”. You can use it in a shakshuka base, or just eat the tomato salad on your bread and with any meal. I like to use it in Shakshuka because it is delicious as a base for an entire meal – not that I’ve had the joy of eating one in the past three years.

But I wanted to share the recipe with you tomato – lovers because helping others enjoy food is the true passion of any cook.

Matbucha (mat-boo-kha) Ingredients:

(this is the tomato sauce base - which can also be served as a tomato salad with bread)

4 kg fresh tomatoes

2 hot peppers

1 head of garlic

3 tbsp vegetable oil

Water

Salt and Pepper

For Shakshuka - eggs

Instructions:

1. Cross an “X” with a knife into the top of the skin of each of your tomatoes and put them in a large pot

2. Pour boiling water over the tomatoes (due to the large amount of tomatoes, and the size of your pot, this may take two-three steps).

3. Wait for the tomatoes and water to cool (about 10-15 min) and then pour out the water and peel the tomatoes.

4. Cut them into fourths

5. Burn your pepper over the gas stove until lightly blackened on the outside of most of it. Peel and then slice very very thinly.

6. Peel and crush the head of garlic.

7. In a large pot (or slow cooker) place the tbsp of oil and saute the garlic and hot peppers.

8. Add in tomatoes and saute until all the tomatoes are starting to cook in the heat. Add in the salt and pepper.

9. Add water until mixture of tomatoes is covered and bring to a boil.

10. Once boiling, mix, cover, and cook on low heat for 5 hours. Mix occasionally.

11. Add more salt to taste.

12. After five hours, when the tomatoes have reduced into a sauce, you can stop cooking and let cool.

13. Pack and put in the fridge, serve as a salad with bread.

Shakshuka Instructions:

1. Heat shallow pan. Pour in about 1-1.5 cups matbucha into the pan and bring to a simmer (amt of matbucha related to size of pan. You should have a layer of matbucha on the bottom of your pan – about 2 cm thick).

2. Break 2 eggs into the mixture and cook. The length of time you cook depends on how runny you like your eggs. Cover the pan if you want the yolks fully cooked.

3. Serve with a dash of parsley on top and Challah bread (or any other form of delicious fresh bread)