As a non-picky eater, and a Jew, I am a huge fan of Shakshouka.  Honestly, anything with eggs and vegetables, and I’m good to go.  So in preparation for my upcoming trip to Israel, I decided to make up my own shakshouka recipe.  It’s a pretty versatile dish, because the only staple ingredients are tomatoes or tomato sauce, and eggs.  You can add basically any combination of vegetables and spices, and have your own totally unique dish.  I like spicy food, so I made mine with chili flakes, paprika, cumin, and a ton of roasted garlic and onions.  As for vegetables, I put in some of my favorites: chickpeas, mushrooms, and peppers.  It turned out so beautifully and deliciously that my dad ate all the leftovers.  I didn’t use a recipe, but I put up a little step-by-step video on my instagram @starrynight64, and I’m posting a few recipe links as well:

• My Jewish Learning
• Smitten Kitchen
• The Shiksa in the Kitchen
• Eggs in Purgatory – The Food Network (They get the award for the cutest name)