Three Things a Good Shakshuka Needs

Text 1: The Pan That Started It All

In a narrow street in Jaffa, there is a small restaurant with only eight tables. Every morning, people wait in line outside, sometimes for an hour. They are all waiting for the same dish: shakshuka, eggs cooked in a spicy tomato sauce and served in the pan.

The restaurant belongs to the Hadad family. Grandfather Nissim came to Israel from Tunisia in the 1950s with almost nothing, except his mother's recipe. He opened a tiny kitchen and sold shakshuka to workers from the port. Today his grandson, Rami, runs the place.

Shakshuka is popular in North Africa, especially in Tunisia, Libya and Morocco, and immigrants brought it to Israel. Every family has its own version. "Some people add cheese or eggplant," Rami says. "We don't. My grandfather said that a good shakshuka needs only three things: ripe tomatoes, good eggs and patience."

The secret, Rami explains, is to cook the sauce slowly, for at least half an hour, before adding the eggs. "If you are in a hurry, make a sandwich," he laughs.

Rami has had offers to open more restaurants, but he always says no. "My grandfather cooked every pan himself," he says. "I want to do the same."

Text 2: Easy Shakshuka for Two

Preparation time: 10 minutes. Cooking time: about 35 minutes.

You will need: 2 tablespoons of olive oil, 1 onion, 2 cloves of garlic, 1 red pepper, 5 ripe tomatoes (or one can of crushed tomatoes), 1 teaspoon of sweet paprika, half a teaspoon of cumin, salt, 4 eggs and some fresh parsley.

Step 1: Heat the oil in a wide pan. Cut the onion and the pepper into small pieces and fry them for about five minutes, until they are soft.

Step 2: Add the garlic, the paprika and the cumin, and stir for one minute.

Step 3: Add the tomatoes and a little salt. Cook on low heat for 20 minutes, stirring from time to time, until the sauce is thick.

Step 4: With a spoon, make four small holes in the sauce and break an egg into each one. Cover the pan and cook for 6 to 8 minutes, until the egg whites are firm.

Step 5: Sprinkle with chopped parsley and serve hot, straight from the pan, with fresh bread.

Tip: If you like your shakshuka spicy, add a chopped chili pepper in Step 1.