Try this Homemade Humshuka! (Hummus – Shakshuka)

I went out for lunch the other day and ordered a dish called Humshuka which is Shakshuka served with hummus.

I have never eaten shakshuka at a restaurant in all the years I’ve lived in Israel. There was always something else on the menu that interested me more.

It was amazing and I liked it so much that I thought I’d try it at home and here it is.

Shakshuka is a slang word for ‘mixture’ in Arabic. There are so many variations of this Middle Eastern staple but they all have a few ingredients in common: egges, onions, garlic, chopped tomatoes and of course, olive oil.

The taste of Galilee Green Extra Virgin Olive Oil (GGOO), enhances any dish and can take the flavor to the next level. I’m sure one of the reasons I liked my home-made shakshuka was because of Galilee Green.

Here is a recipe for one serving. Everything can be doubled for two.

Homemade Humshuka
serves 1 – double everything for 2 people

Ingredients

Make your own hummus here…

• 2 tablespoons GGOO
• 1 small onion chopped (measures approx 1/2 cup)
• 2 cloves of garlic minced (measures approx 1/2 tablespoon)
• 1 cup canned diced tomatoes (tomato flesh and juice together – it’s a little more than half of a 400 gram can)
• 1/2 teaspoon cumin
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon ground chili peppers (this amount gives the dish a little kick but if you prefer less heat use 1/4 teaspoon or leave it out all together)
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 tablespoon of fresh basil leaves chopped or 1 teaspoon of dried basil leaves
• a few basil leaves for garnish (optional)
• crumbled feta cheese for garnish (optional)
• 1/4 to 1/2 cup hummus – here’s our recipe for hummus

Directions

1. Heat the GGOO over medium heat, in a small skillet that has a top. (or you can fashion a top out of tin foil if your skillet doesn’t come with one)
2. Add chopped onions and cook over medium flame for about 4 minutes, stirring occasionally.
3. Add minced garlic and cook for 1 minute while stirring.
4. Pour in chopped tomatoes, spices, chopped basil and stir. Bring it to a simmer (gentle bubbling of the liquid) and cook for about 2 minutes.
5. Make a well in the tomatoes, in each half of the pan and crack an egg in each well. Cover each yolk with a bit of sauce to help it cook.
6. Cover the pan, lower the heat to low and cook for 10 minutes.
7. Remove the pan from the heat and push aside the shakshuka to make room for your hummus beside it, in the pan.
8. Garnish with basil leaves and feta.

You can eat it right out of the little skillet, just like in a restaurant!