The sunny flavors of Israeli food are turning up in American restaurants and home kitchens these days. “It’s a very easy cuisine to like — very vegetable driven and simple to prepare,” says Israeli-born Chef Alon Shaya, of the wildly popular New Orleans restaurants Domenica and Shaya, which just won a James Beard Award for the Best New Restaurant in the country. And no dish illustrates that better than shakshuka. Made with eggs braised in a peppery tomato sauce, this staple of Israeli home cooking traces its roots to Morocco, Tunisia and Yemen. “Every home cook has their own spin on it,” says Shaya. We asked him to share his version, which marries typical Israeli ingredients with the flavors of his new hometown, including shrimp and okra. “Once you learn to make shakshuka, you’ll be cooking it for the rest of your life,” he promises, “because everyone has a can of tomatoes or tomato sauce in the pantry, some vegetables and some eggs in the refrigerator.” Use Shaya’s recipe as a template and change it up according to what’s in season. Finish it off with a dollop of Shaya’s Green Chili Zhoug (pronounced “skoog”), a fiery Yemenite hot sauce.
2 Tbsp extra-virgin olive oil, plus extra for serving
2 okra, trimmed and halved
½ cup sliced cherry tomatoes
? cup thinly sliced onion
? cup thinly sliced red bell pepper
1 clove garlic, minced
1½ cups tomato sauce
½ cup blanched and peeled fava beans OR edamame
½ tsp kosher salt
2 large eggs
4 large shrimp, peeled and deveined
2 Tbsp thinly sliced green onions
Salt, to taste
Green Chili Zhoug or hot sauce, for garnish
Warm pita bread, for serving
Heat oil in a small cast-iron skillet over medium-high heat. Add okra; sauté 5 minutes or until tender and browned in spots. Remove from pan. Add tomatoes to pan; cook 1 minute or until blistered. Add onion, pepper and garlic; cook 3-4 minutes or until tender. Stir in tomato sauce, beans, okra and salt; bring to a simmer. Crack eggs into pan. Add shrimp to pan where eggs are not. Cover and reduce heat to medium; cook 3-4 minutes or until egg whites are set but yolks are still runny. Sprinkle with green onions and serve dolloped with zhoug and drizzled with olive oil, along with pita bread.
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (NaN%)|
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|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
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|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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