Shakshuka, Simple Yet Exotic

Northern Italians have a wonderful dish called tomatoes and eggs. It's just a simple mix of the two ingredients with a hint of garlic usually eaten with a crusty loaf of Italian bread. Surprisingly enough it has a Middle Eastern cousin called shakshuka. It's a spicier version and just as tasty.

The dish was the subject of Melissa Clark 's A Good Appetite in yesterday's New York Times Dining section. Ms. Clark first ate this wondrous dish in Israel during Passover. It fit in with the dietary rules of the holiday .however it would make a nice brunch or lunch  dish for any Spring  weekend. Unlike the Italian version it has many different spices such as cumin and paprikaalong with cilantro. It also has rich chunks of feta cheese added to it (although I suspect you can forgo the cheese so you can enjoy the taste of tomatoes and eggs)

Cooking it is also similar to pomodori e uovi.Both require skillets and olive oil.Unlike pomodori e uovi though, the tomatoes are cooked first until they thicken WIth the Italian version the eggs are  mixed in,and cooked til they're scrambled Shakshuka has the eggs dropped in with the yolks intact , and cooked similar to sunny side up ones.The feta is then added o n top. Since it's not  a cheese that melts,it adds some texture to the dish. You can serve shakshuka with any kind of crusty bread or pita as well as with hummus, the way Ms Clark ate it in Israel.

Tomatoes  and eggs are always a good combination. Try them with an exotic twist with added spices and feta in this traditional dish.It makes for a tasty brunch or lunch treat.