Spring is here, and whether you started a victory flock of backyard chickens or just need a way to mix up your weeknight menu we highly recommend this Israeli breakfast-turned-anytime-meal for farm fresh eggs. Tara suggests this recipe from New York Times Cooking, but her favorite version can be found in Michael Solomonov's Zahav: A World of Israeli Cooking.
NOTES FROM TARA:
There is a great deal of versatility in this dish. I think the eggs are tremendous poached, which is the traditional method in this dish. My kids, however, like their eggs a little firmer. You can control the consistency by controlling the heat and time you leave to finish off the dish. I find for poached eggs, 3 minutes is about right, for medium soft boiled, 5 minutes.
Additions + Substitutions:
I love herbs and cheese in about anything, including this dish. Cilantro is a standard topping to finish the dish but parsley, oregano and dill are also viable options. Feta is delicious on shakshouka but parmesean, or even cotija, is great in a pinch.
For me, bread is almost as essential as eggs to this dish. You need it to mop up all the wonderful sauce on your plate. Crusty, soft-crumbed bread here is my favorite!