My mother used to call it “slow on the uptake” – But really, how is it possible that I had never tried Shakshuka until this week? I want to eat it everyday.
One bite of this rich, bubbly, perfectly spiced tomato mixture with a beautiful farm-fresh egg, and I was in love. There seems to some disagreement about the origins of the dish – Israeli, Palestinian and/or Moroccan. I have to say I’m thankful to all of them.
On a side note, Bill said it was his favorite “first try” dish from KilKenney Kitchen. I took that as a compliment, but it did make me wonder a bit about the 100’s of “first try” dishes he’s eaten over the years – yikes!
I hope you’ll grab your favorite skillet this week (ideally a Lodge Cast Iron) but any kind will do, the few simple ingredients and whip up a fabulous Shakshuka. As a bonus, it works beautifully for those of you who observe lent.