This is a favorite dish of mine that I rarely get to make at home because I’m the only one in the house of the rising picky eaters who likes it. Phewey on them! Don’t let that stop you from trying this amazing vegetarian Israeli dish, straight from my favorite Israeli chef Tami who now works at Wegmans down in Maryland. Check out her blog chutzpahinthekitchen, you won’t be sorrry!
Shakshuka (שקשוקה) is a traditional and very popular Israeli breakfast. Most restaurants and chefs have their own version of this savory tomato and pepper stew, with freshly poached eggs. I like to serve it for dinner,or brunch with some buttery toast and a nice light and leafy salad. It is a great way to incorporate more vegetables into your diet, and is a great option if you are vegetarian or if you are having vegetarian guests over. You can choose to bake the dish in a large baking dish and serve it family style, but prefer to serve it in personal baking dishes.
For 4 people you will need:
1 red pepper, medium dice
1 green pepper, medium dice
1 Vidalia onion, medium dice
2 cloves garlic, chopped
4 tsp olive oil
1 can (24 oz) of diced tomatoes or, if they are in season, 4 cups diced tomatoes
1/2 tsp red…
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