*Shakshuka*

In every Middle Eastern restaurant and cafe in Israel you will find this traditional egg dish on the menu.  It is a very simple dish that we devour in our family every Saturday morning.

4-6 Servings

2 medium chopped onions

6 chopped garlic cloves

2 diced red peppers

4 peeled and diced tomatoes

1/3 cup olive oil

1 cup water

1 tsp. Consomme soup seasoning mix

1 small can (100 g) tomato paste

½ tsp. Schug (hot chili pepper paste)

½ tsp. salt

½ tsp. black pepper

½ tsp. Cumin

4-6 eggs

Heat the oil in a large skillet and cook the onions until they turn golden clear.

Add the garlic and stir for a minute. Add the tomatoes and the peppers. Mix and cover to steam for about 10 minutes. Add the water, soup seasoning, tomato paste, schug, cumin, salt, and pepper. Cook on low heat and stir for 20-30 minutes. Just before serving the dish, prepare dips in the mixture and carefully add each egg. Cover and cook until the eggs harden to your preference.

Chicken-Matzo Ball Soup

Ingredients

Matzo Balls

• 2  eggs, beaten
• 2  tablespoons vegetable oil
• 2  teaspoons finely chopped fresh parsley
• 1/4  teaspoon salt
• Dash ginger
• 1/2  cup matzo meal
• 2  tablespoons water

Soup

• 6  cups Progresso® reduced-sodium chicken broth (from two 32-oz cartons)
• 1/2  cup thinly sliced carrots
• 1/4  cup thinly sliced celery
• 2  green onions, sliced

Directions

1. 1In small bowl, stir eggs, oil, parsley, salt and ginger until blended. With hand mixer, beat until mixture is light and fluffy. Add matzo meal and water; stir until smooth. Cover; refrigerate 1 hour.
2. 2Meanwhile, in 4-quart saucepan or Dutch oven, heat all soup ingredients to boiling over medium-high heat. Lightly form matzo ball mixture into 15 (1-inch) balls. Drop matzo balls into boiling soup. Reduce heat to medium low; cover and simmer 25 to 30 minutes or matzo balls are thoroughly cooked.