Food post

Among the more interesting things I get to do is try new foods in my travels. I travel to Israel about 4 times per year. Every time I go, I try the Israeli egg dish, Shakshuka. Unfortunately, at most breakfast buffets, it has gotten congealed from being left under a heat lamp-and thus, a lot of the flavor is removed.

But when done well it’s a great dish to have, rich and savory. Here is a recipe from Haaretz that I have tried and made for the S.O.

A couple of tips. One, use a good, deep pan that distributes heat evenly. Second, have the ingredients all sorted out before you start cooking-it allows you to concentrate on the mixture. And pay close attention to how you put the eggs-there is an art to it I have found.

Serve it right away when ready, don’t let it sit.


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It's not easy being me-but the adventures I get to have- make it totally worth it. "One should respect public opinion insofar as is necessary to avoid starvation and keep out of prison, but anything that goes beyond this is voluntary submission to an unnecessary tyranny."- Bertrand Russell

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