PWI–Parenting While Intoxicated

…on good food, questionable judgment, and making life work

The Conclusion – PWI’s Trip to the Holy Land

Well, it’s all over.

The bad news is that despite my best efforts to convince to locals to partake of the sweet, sweet nectar that is bourbon, the folks just couldn’t get behind it.  Seems as if they prefer things like Arak and Sabra.  That, and the contents of my sales case seemed to vanish as if overnight…  Must have been a leak…

The good news is that I was able to sell an entire set of musical instruments and a monorail system to the city of Jaffa!

And most importantly, I picked up a new food that is delicious for all meals and especially as a hangover cure: shakshuka!

The perfect meal for an egg slut

The perfect meal for an egg slut

Basically Shakshuka is the Israeli version of Huevos rancheros, and I’ve heard of people poaching eggs in salsa as a quick fix, but the recipe below will build a lot more complex flavor.  And the cool thing about this dish is that you can modify flavors all over the place!  Add some chard, some feta cheese – you name it, this dish is ripe for experimentation.  Being that you are only limited to the size of your skillet, this dish also lends itself well to serving many people – great for brunch parties!  David Lebovitz did a really nice write-up on it earlier this year with waaaaay sexier pictures, but his version is sweeter and dammit, I want spicy and savory.

One side note – the biggest mistake I saw with this dish is overcooked eggs, so watch out (unless you enjoy inferior eggs).


3 tablespoons olive oil
1 large yellow onion, chopped
1 large red bell pepper, cored, seeded, and chopped
2 large jalapeño chile, cored, seeded, and chopped
3 garlic cloves, finely chopped
1⁄4 cup tomato paste
two 14-ounce cans diced tomatoes
1 tablespoon sweet Hungarian paprika
1 tablespoon ground cumin
11⁄2 tablespoons kosher salt
11⁄2 teaspoons freshly ground black pepper
Chopped fresh parsley to taste
6 eggs

1. In a skillet, heat the olive oil and garlic.
2. Add the onions and jalapenos and stir – let them cook down
3. Add the tomato and cook until the mixture begins to become homogenous
4. Add the paprika and cumin and continue to stir
5. Add salt and pepper.
6. Next, add the tomato paste and stir and cover for 5-6 minutes.
7. Add the eggs into the pan without crowding it.
8. Cover and let this cook for few minutes. When the eggs have poached, it is ready to serve with some nice crusty bread.


About Sparky

Sparky is a salaryman for an unspecified Fortune 200 company. But more importantly, he has a smoking jacket and entertains fellow bon vivants in his secret lair, The Manitarium. He believes in booze, charcuterie, bbq, bourbon, villainy, craft cocktails, ascots, the Oxford comma, and freedom. He is married to a beautiful attorney who is a life-long vegetarian and was raised as an experiment by her meddling nutrition scientist parents. He can be found trying to save his kids from a life of vegetables...

One comment on “The Conclusion – PWI’s Trip to the Holy Land

  1. Rivka
    November 15, 2013

    We *love* shakshuka! Discovered it on our family trip in 2007 and have been replicating it ever since. Delish!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


This entry was posted on November 15, 2013 by in What Are We Eating? and tagged , , , , , .
%d bloggers like this: