Shaksuhuka for breakfast - a spicy, hot, baked egg dish


Shaksuka at Benedicts

If you are going to stay in Tel Aviv and want to try a local breakfast delicacy, go to one of the good restaurants and try 'Shakshuka'. Don't be deterred by the name or the pronunciation (the locals will help you here). If you are of western background (America or Europe) don't worry. The sephardim have brought this dish and have adapted it to Israeli tastes. But shaksuka is as authentic in Jewish kitchens as gefilte fish for some. Shaksuka is a baked egg dish. Basically, it starts out with a tomato sauce, with diced tomatoes. Then two or three eggs are laid on top of the sauce. The whole dish is then put into the oven until the eggs are done. Usually the eggs are well done but you can ask for less time on the eggs and you will have sunny-side-up style floating in a bath of tomato sauce - DELICIOUS !
Authentic shaksuka is slightly spicy. Most restaurants will not spice it up unless you ask for it. If the shaksuka is not watched carefully, the whole thing will dry up and the juicy consistency of the sauce will be gone. Shaksuka is wonderful for dipping, specially if you have a fresh french roll or a good crusty bread. In most restaurants, it is served with additional side dishes and a salad or cheese dish.
If you are new to Tel Aviv shakshuka world, go to restaurants away from the big hotels. Even try the less fancy locations specially near the markets (Carmel and Ha'tikva). Some of the small cafes have a hidden knack for this dish. Some small cafe-restaurants will only serve this dish on Friday and Saturday mornings when Israelis have the traditional "out of home" breakfast. I call these the "weekend warrior" shaksuka. There are also places that make shaksuka in "bulk". Don't laugh, but it's made in a big pan and then scooped into a roll. This breakfast sandwich is wonderful when you need this dish on the run.
Shellys version: thick and hot
I have been on the 'perfect shaksuka quest' of sorts lately. But it seems like I need to be more daring and expand my search. That may mean leaving my friends behind and visiting the more remote south Tel Aviv locations. The hotels offer a more bland version and usually are not focused on the sauce. The upscale restaurants seem to pay more attention to the side dishes. But like any good dish, the main focus has to be the main dish. If you don't have the right ingredients, skill and experience, the shaksuka is going to be missing something... but that's a whole other story...

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