Still summer in October and Shakshuka for supper ….. adapted from Joy of Kosher

The beauty of the island is captured in the photo I took early this morning. As we approach the end of October, there is no sign of winter yet and we are having a long extended summer. The sea is calm and what peaceful and glorious days we are still enjoying…..truly an island blessed with all the good things in life…..

I met with a charming couple from Israel as I came down the lift of the hotel and they told me how they loved the island…. the food, weather, architecture, the scenery and the history and most of all how they felt so welcome and at home as everyone was so helpful….. as we were chatting about food, I mentioned an Israeli recipe I have on my ‘to try’ list and got more some more hints on how to make it. They also told me that if I visit Tel Aviv, I must try the dish at Dr Shakshuka.

So today I am preparing Shakshuka for supper using a recipe from Jamie Geller’s book Joy of Kosher. I make a few minor changes and I use chili flakes instead of sweet paprika and replace halloumi cheese with a fresh soft goats cheeselet made on the island. I add fresh marjoram as I have a bunch of freshly cut herbs and I like to use them within a couple of days … and our visitors from Israel recommend plenty garlic !

I love Jamie Geller’s blog and recipes which are so practical as she firmly believes that you can produce wonderful meals without spending hours in the kitchen. I would like to try her recipe for challah next week.

For the Shakshouka you will need :

1 teaspoon butter
1 large onion, chopped
6 cloves garlic, crushed
1/4 teaspoon chili flakes
1 large can chopped peeled tomatoes with juice
Maldon Salt and lots of fresh ground pepper
I used half a local fresh goats cheeselet, chopped up, Jamie Geller uses Halloumi
4 eggs
Chopped parsley and fresh marjoram for garnish

Heat butter in a large pan over medium heat. Add onions and saute until soft and golden brown. Add garlic and cook 2 more minutes.
Add the tomatoes. Simmer for about 15 minutes.
Crack the eggs over sauce one at at a time. Cook until yolks are just set.
During the last minute add the chopped up cheeselet.
Garnish with parsley and fresh marjoram.
Serve immediately.

And the fresh local goats cheeselet and fresh marjoram…
It’s wholesome, economical and heart warming … good old fashioned cooking …