Thursday, May 14, 2009


Mallory in Jerusalem

Remember when my little sister Mallory married her Nick? Well, two days after they were married, she moved to Israel. Nick's employer sent him over in Tel Aviv last year and for the next few months and he can't very well leave his new bride in America. So Mallory lives so very far away and we all miss her so very much. She misses us, but she is seeing all sorts of new and exciting things. She has even taken a few trips to South Africa so far.

Sites from around Israel.
Mal said that the pink food on the bottom left really is that pink.
It's pickled something.

On her blog (which is private. Too bad because she has been posting some amazing pictures and experiences), she posted a recipe for a traditional Israeli breakfast she loves. It makes perfect sense that she would like this because she was the one who taught Jack about ketchup with eggs.

This dish was packed with flavor. The perfect amount of heat from the cayenne. And then the basil and tomatoes go so well with the eggs. You can cook the eggs as much as you prefer. I like mine over easy, but I accidentally cooked them over medium. Things like that happen when you have a messy baby in a highchair demanding perfection of his every whim.

Mallory, we miss you way too much. Skype is just not enough. Come back soon!

1 yellow onion, chopped
1 green or red bell pepper, chopped
2 Tbsp olive oil
4-5 plum tomatoes, diced
1 tsp dried basil
1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp turmeric
Kosher salt and ground pepper
2 eggs

In a medium skillet over medium high heat, add the olive oil. Once the oil is warm and runs quickly in the pan, add the onion and pepper. Saute until onion is translucent. Add the tomatoes, basil, cayenne pepper, paprika and turmeric. Season with salt and pepper. Stir until the spices are incorporated, set the heat to low and cover. Cook for 20-25 minutes, stirring occasionally, until the tomatoes are broken down.

With a wooden spoon, make two holes in the tomato mixture. Crack an egg in each hole. Sprinkle salt and pepper on the tops of the eggs. Cover and cook until eggs are done to your liking.

Serve with pita bread.


Mal Robin said...

Ill be there next month to visit! Im SO excited! Your Shakshuka looks really dang good. Makes me want some real bad. I have so many more new recipes you need to try. One Im gonna learn how to make so I can whip it up for everyone at home! Nick and I have it at least once a week. You will love it. Im certain.

Miss you!

Ingrid said...

Aw, I know how it goes when you miss a loved one. My parents moved to NC a few years ago and it's been an adjustment.

We just learned about skype...very cool.

Amy S. said...

We've been living in Jerusalem for a while now and I keep saying I'm going to try shakshuka but I never do it. I'm such a weenie. Okay, maybe I'll do it with this recipe because I trust your judgment.