You guys know all about shakshuka, right? In this happily Ottolenghi– and Zahav-forward world, I’d like to think that you do. But sometimes I’m surprised by what other people’s worlds look like. (Let’s just say 2016 taught me that sometimes I’m surprised and sometimes I’m VERY surprised, and those are about the only two options.)
So maybe you don’t know from shakshuka. Let’s fix that. (And if you already know all about it, may I recommend my version, which is very easy and not too spicy.)
Shakshuka originates from northern Africa and is now served in various forms in many Middle Eastern countries and cultures, including Palestine and Israel. As is true of many Middle Eastern foods, it’s a real indication of historic migration and also, I like to think, of how similar we all are despite the many ways in which we sometimes put our differences first.
Oh, 2016. Why does every food blog post need to include a civics lesson? It does, though.
Chez Cope, we don’t always eat shakshuka, but when we do, we usually eat it for dinner. That said, it makes a fabulous brunch or breakfast too. If you want to get a head start, you can make the sauce well ahead of time and just reheat it to a simmer before dropping the eggs in.
That’s all for now. Talk to you soon.