HUNGRY GERALD

Shakshuka is a simple and comforting dish—good for breakfast, lunch or dinner. It’s a basic part of Israeli cuisine, available at gas stations, convenience stores, casual restaurants and at home, of course.  (Some form of the dish is eaten in every country in the Middle East). It is composed of poached eggs on a bed of stewed tomatoes, peppers, cumin and garlic. Spoonfuls of harissa make it picante. It’s often topped with Greek yogurt sprinkled with zaatar. Best recipe is from Yotam Ottolenghi’s cookbook,”Jerusalem.” Last night, BSK made an Arab version with butter beans, scallions, cinnamon, bay leaves and onions–plus much feta cheese. It was a very hearty and tasty dish. However, HG prefers the Ottolenghi version accompanied by pita and glasses of pinot noir.