Shock-shook-uhhhh.

This is my way of remembering how to pronounce it correctly, anyways.

"What on earth is she talking about?" I am talking about shakshuka, people! Shakshuka is something new to me. My husband, who is Israeli, made this for me yesterday and I could not get enough of it. One of the many perks of being married to an Israeli is the FOOD. Oh, the food. Food food food, how I love thee. He's been raving about this eggy dish thing for a very long time and we finally decided to make it. And by we, I mean Ofir. I just snapped pictures :)

I'll be honest...it sounded weird to me. Even as it was hitting my mouth, I was skeptical. Suddenly, out of the blue, my tastebuds rejoiced and I was a changed woman, let me tell you! Ha! My intentions are not to be overly dramatic, I assure you. But, really...it's so incredibly delicious, hearty and comforting. AND its pretty freggin healthy too! I just had to share it with you. Here's a step-by-step guide on how to make something out of the ordinary and so satisfying.

You will need:
1 tablespoon vegetable oil
1 large garlic clove
1 medium onion
1 green bell pepper
5 or 6 medium tomatoes (you can use a 28 oz. can of whole tomatoes too, if you prefer)
1-2 tsp paprika
1/2 of a jalapeno
5 or 6 eggs
Your favorite bread....pita, french, whatever

Remove the seeds or you'll be sorry, and finely chop the jalapeno. Give your onion and tomatoes a rough dice. I neglected to take a picture of the green bell pepper for some unknown reason. Roughly dice that too:

Heat the vegetable oil on medium heat and add the bell pepper and onion. Cook them until they are translucent. At this point add the minced garlic. I neglected to take a picture of the mincing of the garlic too. Man, I'm the best step-by-step documenter/cooker person ever:

Once you have added the garlic to the cooked onion and pepper, go ahead and add in your tomatoes, jalapeno, paprika, salt and pepper (lots of pepper!).

Cover and simmer for about 25 minutes.

Let it bubble away and morph into some gorgeousness:

At this point, you will go ahead and add your eggs. Tip: Crack each egg, one at a time, into a small bowl instead of plopping them directly into the mixture. This way, you can retrieve those pesky shell pieces easily, if needed:

Looks interesting, I know. Bare with me.

Cover again and cook until the yolks harden a bit and the egg whites turn...oh I don't know...white. :)

Here she is. Complete. In all her glory:

Scoop up an egg or two, round up some of the sauce and have that bread handy for dipping:

Yum. Seriously. This was Ofir's first time making it. He pretty much winged it from memory. I wish I could wing stuff from memory.

We didn't like it all:

Have a great week! Try SHOCK-SHOOK-UHH! :)

-K