Our champion representing Israel in the Global Breakfast Tournament is Avital Gertner with a Shakshukah.

Can you introduce yourself to readers of The Gooseberry Fool, please?

I am Avital and up until about four months ago I was working as an advocate in Haifa, Israel. Recently I have moved with my hubby to Dublin, Ireland and as I cannot practice law here, I have time to be creative and crafty.

What is your dish?

The name of the dish is Shakshukah. It is basically a spicy egg dish you eat with bread (rather than with a fork and a knife). The Shakshukah was brought to Israel by the new immigrants from North Africa before the establishment of Israel by the UN. The dish was received very favourably and became a traditional Israeli dish with a few adjustments over the years.

Why is it classically Israeli?

I would say the reason is twofold:
1. It is hot and spicy, like the typical Israeli character.
2. It is traditionally eaten with bread and not with your cutlery - another typical Israeli trait.

What associations does it have for you? When do you make it?

Though I wasn’t a big fan of Shakshukah back home, now that I live far far away, in another continent, it reminds me of Israel and I prepare it when I feel homesick. My mother didn’t make this dish, nor did my mother-in-law, but the different spices and the smell reminds me of my homeland.

Why do you think it’s great or deserves to win?

It represents the common Israeli person, which is what this all tournament about - a food that tastes like the people in the country it is traditionally made in. Additionally it makes a full healthy meal with vegetables, eggs and bread (for dipping).

Sounds great, let’s have the recipe!

Shakshukah recipe - Ingredients

Tomato, 1-2 diced
Bell pepper, 1 diced
Onion, 1 chopped
Garlic, 4-8 crushed cloves (depends on taste)
Chilli pepper (optional)
Paprika, 1-2 tablespoons
Cumin, 1-2 tbs
Tomato paste, 2 tbs
Eggs, 2-4 (depends on taste or number of eaters)
Olive oil
Salt and pepper
* Heat a frying pan and drizzle some olive oil on the bottom.
* Add the chopped onions to the pan.
* When the chopped onions become translucent - add the chopped garlic (and chilli).
* Add diced tomatoes and bell pepper.
* When the diced tomatoes and bell pepper are hot and soft, start seasoning - add salt and pepper, paprika, cumin.
* Add tomato paste and stir together.
* Now TASTE - you cannot add more spices after adding the eggs.
* Add the eggs on top of the mixture. (Traditionally you do not scramble the eggs but keep them whole, but my husband likes it scrambled).
* Put a lid on the pan and cook on medium-low heat until the eggs settles (about 8-10 minutes).

To serve

Eat with plenty of bread (when hot). I have pictured both options - not scrambled (traditional) or scrambled. We ate the Shakshukah with a bread roll cut in half, sprinkled with olive oil and za’atar (a middle eastern herb - mixture of wild oregano and sesame seeds). It would have been better to eat it with a pita-bread, but our local grocery store ran out, so bread rolls it was.