Shakshuka, Israeli Breakfast Soup

Israeli Breakfast Soup

Shakshuka

IINGREDIENTS

1 sweet red pepper
2 hot green chiles
1 white onion
2 garlic cloves
2 tablespoons extra virgin olive oil
24 ounces tomato sauce
1 tablespoon oregano
1/2 teaspoon salt
4 eggs

PREPARATION

Mince red pepper, green chiles, onion, and garlic. Put in skillet along with olive oil. Sauté on medium high heat for about 5 minutes or until onion is tender.

Add tomato sauce, oregano, and salt. Heat on high until sauce begins to boil, stirring frequently. Turn heat down to low. Add eggs. Cook until eggs are done to your satisfaction. Stir occasionally. This soup is often eaten directly from skillet.

Simple and quick with an impressive sounding name.

TIDBITS

1) People made soup as early as 6,000 BC.

2) Even then kids said, “Is it ready, yet?”

3) In 1772 BC Hammurabi of Babylon set down his famous set of 282 laws. Most of them dealt with business contracts and the family. None of them dealt with soup.

4) Current Nebraska law states a bar owner must be making soup at the same time beer is being sold.

5) So we’ve addressed the glaring soup admission in Hammurabi’s Code.

6) It took humanity over 3,700 years to do this.

7) In the meantime we’ve: discovered America via the land bridge from Asia, invented the printing press, and witnessed the creation and demise of the Twinkie.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.