On a recent trip to Israel my husband was proud to introduce me to the favorite eateries and old haunts of his studying days. We walked into Miro’s falafel joint in the Meah Shearim neighbourhood, and I immediately felt the authentic Israeli flavor of the place. Old fashioned gas stoves from decades gone by, the smell of spicy sauce and falafel balls in the air, and loud camaraderie between customers and owner. My husband proudly pronouncing that they made the “world’s best shakshouka,” I of course, promptly ordered it. It was good. Very good in fact, and was accompanied by so many wonderful condiments, crispy falafel balls, and of course warm pitas.
Ohad, the son of the owner my husband fondly remembers, runs the store today together with his brother, and they serve up their wonderful fare using the simplest of cooking methods, a basic, tiny kitchen, and a big and friendly open smile. He kindly shared his recipe with me.
Heat a thick-bottomed saucepan to med-low heat and heat one teaspoon of oil.
Add the onions and red peppers, and cook over low heat until they are soft and beginning to caramelize, about 15 minutes.
Add the garlic and tomatoes and cook for 15 more minutes, stirring occasionally, so they don’t stick. Season with spices while cooking.
A few minutes before you are ready to serve, make four small holes in the mixture with the back of a spoon. Pour one egg into each hole and cover the pan. Cook for about five minutes, or until they just begin to solidify. Serve with crusty bread or pita.