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Cheryl Hechter cooking her famous shakshuka

Cheryl Hechter's Rosh Hashanah Shakshuka Recipe

by Cheryl Hechter, Hod Hasharon, Israel, August 2017

Cheryl's shakshuka recipe:


2- 4 tbsp olive oil (don't be stingy)


4 clove garlic, minced


1 red bell pepper, chopped


4 cups ripe diced tomatoes, or 2 cans (14 oz. each)


1/2 hot fresh chili pepper diced (or chilli powder if you don't have)


Depending on the style you like, add 1 tsp of cumin, paprika, cayenne pepper or fresh basil and oregano for a more Italian flavour.


Kosher salt and pepper generously to taste


5-6 eggs


(optional: feta cheese on top)


Servings: 5-6




Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is slightly brown.


Add the bell pepper, sauté for 5-7 minutes over medium heat.


Add tomatoes and tomato paste to pan, stir until blended. Add spices, stir well, and allow mixture to simmer over medium heat for 5-7 minutes.  Add salt and pepper to taste. Add sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.


Crack the eggs, one at a time (approx. 6), directly over the tomato mixture, making sure to space them evenly over the sauce. The eggs will cook "over easy" style on top of the tomato sauce.


Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.


Serve with a spatula straight out of the pan.

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Rhonda Spivak, Editor

Publisher: Spivak's Jewish Review Ltd.

Opinions expressed in letters to the editor or articles by contributing writers are not necessarily endorsed by Winnipeg Jewish Review.