Shakshuka – Tomato Ragout with Egg – Hammer

You will need a large pan with a lid. Heat olive oil in it and briefly fry the finely chopped onion and clove of garlic. Then fry the diced zucchini and paprika and season well with salt and pepper.

Take the pan off the heat briefly and carefully add the canned tomatoes. Then remove the stalk one at a time. If there are still pieces of skin on it, remove them as well. And then chop up the tomatoes a little with the spatula. (Alternatively you can also take one kg of fresh tomatoes). Season well with sugar and the spices, Tabasco and salt and stir.

Then put the pan back on the plate, put the lid on and let it boil for about 10 minutes.

Then carefully crack the eggs one by one and place them on the tomato sauce like a fried egg. Then you take a wooden skewer and stir in a little bit of the egg white with the tomato sauce in a circle. Then put the lid on and let it simmer again 3- The egg white is done and the yolk is a bit firm on the outside and still runny on the inside.

Then serve quickly like this. It is best to put the pan on the table. There is also a dollop of sour cream (yoghurt if necessary) and fresh bread for everyone at the table.

We often have this for dinner. But it is also served for breakfast in Israel) You can almost taste the Jerusalem sun. You will be loved.

Tip 7: Don't skimp on olive oil with this dish. The court lives from it too. No zucchini really belongs in it. But we like this very much. You can of course leave them out and use more peppers. Fresh herbs to serve on top are of course great. You can also use coriander or leaf parsley here. For good eaters or as a main meal, the amount is more for 2-3 people.