Looking for something different for a light summer meal?  For a special treat, try "Tunisian Shashuka"--there are many variations of shakshuka (especially in Israel), but my daughter-in-law Keren swears by her grandmother's recipe.  Enjoy!

Tunisian Shashuka

Battia Hutta z"l

1 potato

1 T. olive oil

5 cloves of garlic

1 small onion

4 medium tomatoes (soft)

1 green jalapeno

1 t. salt (flat)

¼ t. cumin

¼ t. black pepper

1 T. hot paprika (flat)

1 c. hot water

4 eggs

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Thinly slice the potato and fry in a pan using ½ T. olive oil until golden. Place on paper towel to soak oil.

Finely chop onion & place in hot pan with remainder of oil (use deep frying pan with cover).

Grate tomatoes & finely chop the jalapeno. Add to onion. Add spices (salt, pepper, hot paprika & cumin).

Add 1 c. hot water & garlic cloves.

Cook on medium heat for 20 minutes, stirring occasionally.

Place the potato slice on top of the sauce and cook for another 5 minutes. The sauce should be thick, but not completely without liquid.

Break the eggs individually in bowls; place them on top of the potato slices, preferably on either side of  pan.

Cover pan & cook on low heat for another 6-7 minutes.

Tips:

Best to use a deep frying pan.

The recipe is intended for 2 people. To make it for a bigger crowd, add more eggs & tomatoes.  Best served with yummy bread.

Keren Biton Petel shared her grandmother's shakshuka recipe.