This shakshuka recipe is hearty and filling, but still light and healthy. It's perfect for a quick and easy weeknight meal, or even a weekend brunch. And it's so versatile - you can add whatever veggies you have on hand, or even throw in some cooked chicken or sausage.
There are a plethora of blogging friends I've made through Savoring Italy these last few years. Each friend is talented in different ways. One thing we all share in common is our love of great food and some of us even love to share a little bit more than the food. Some of my friends are great story tellers. An excellent food story will transform you in time and bring you to the table with the writer and their subject.
For continuing my #FoodMemory series I reached out to my friend Shulie from Food Wanderings. She right away stated she wanted to write a little about her dad and gave me a brief idea of what her story would entail. I was fascinated and couldn't wait to hear more. There were different recipes that reminded Shulie of her dad. It was so intriguing to hear that shakshuka was something he made when Shulie was growing up. It was even more special to me to have this as the recipe she is sharing because if I had to say what is Shulie's favorite recipe of mine, it would be her shakshuka. Here is Shulie and her Shakshuka story...
My dad grew up to be a joker and a charmer. He playfully cheated when playing with us a game of cards. It might have been poker. He was testing if we were on our toes, sharp. When we caught on to his shenanigans, and it took us a couple, actually more, rounds to realize we were being duped, he threw in the towel so to speak and called off the game before we had a chance to do so. He carried on the same playfulness with his grandchildren whether playing cards or backgammon. They adored him for that. He tickled them silly with his mischievous play. They admired and adored him, still do, for who he was and his tough life story. He is to them Sabba סבא, grandfather in Hebrew.
- 4 tablespoons vegetable oil
- 1 medium onion, diced
- 1 bell pepper, cored, seeded & sliced lengthwise into thin strips
- 1 jalapeño, stemmed, halved & sliced lengthwise into thin strips
- 2 garlic cloves, minced
- 4 Roma tomatoes, diced
- 4-8oz tomato sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt or to taste
- 4-6 eggs