I tasted Shakshukah for the first time last February on my visit to Israel. This dish in it’s original form is simply fantastic and I especially enjoyed the green version made with Spinach and Garlic – incredible !
I prefer to put the pan into the oven after putting the eggs into the pan. 225° C for 10 minutes works well for me.
Shakshuka lends itself very well to make a delicious dish out of leftovers, what’s even better, it is impossible to get wrong.
Here is a link to a recipe for Shakshukah.
Here are some photos of my own attempts to make Shakshukah with available materials.
July 2011 – enjoyed by VE2XAA
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