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The Grinshpan Girls Go (Even More) Jew- Shakshuka & Tahini Recipe

August 12, 2016

Shakshuka and Tahini Recipe


2 tablespoons extra virgin olive oil

1 small yellow onion

3 cloves garlic, finely chopped

1 red bell pepper, finely chopped

1 tablespoons harissa

1 tsp curry powder

4 tomatoes, finely chopped

4 eggs

kosher salt and black pepper to taste

pinch sugar

Challah, or white fluffy bread

Fresh dill to garnish



Heat up a large pan with the extra virgin olive oil, add in the onion, red pepper and season well with salt and pepper. When the onion gets a little golden around 4 minutes add in the garlic, curry powder and harrisa, saute for another minute or two on medium heat. Add in the tomatoes and season with salt, black pepper and a pinch of salt. Cover and let simmer on medium heat for 20 minutes. When the sauce is ready, make 4 wells in the pan. Crack the eggs into the wells, cover with the lid and let cook on medium to high heat for 3 minutes. You want to make sure the yolks are still runny.

Remove from the heat, drizzle over the tahini, olive oil and  garnish with fresh dill.

Garlicky Tahini-

½ cup good quality raw tahini

½ lemon squeezed

1 garlic clove, grated

kosher salt to taste

¼ cup of ice water- or until the tahini is smooth


In a bowl, combine the tahini with the salt, garlic, lemon juice and the water and mix together. It will get to a weird consistency – don’t be afraid, this always happens. Keep adding water until it smooths out and becomes a lighter color. Check for seasoning, you might need more salt of lemon juice.

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