What the Doctor Wrote: A Recipe for Bino Gavso's Famous Shakshuka (Dr. Shakshuka)

Bino Gavso, who is a Shakshuka doctor himself, explains step by step how to prepare an extraordinary meal from summer tomatoes and gives tips and a recipe for a winning shakshuka.

Eyal Dror

09/06/2022

Thursday, June 09, 2022, 1:30 p.m.

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Dr. Shakshuka's original rattle (Photo: Ben Kalmer)

Making shakshuka is not a particularly complicated thing since all it takes is a few basic ingredients.

But like many other homemade dishes, it is hard to say that there is only one right way to cook tomatoes and break eggs so there are better and lesser versions.

When you see Bino Gavso, who is Dr. Shakshuka, you realize that some basic rules and attention to the raw materials will give you the best tomato and egg stew you have ever eaten

. The same for food that exists in almost every restaurant in Israel, from simple workers' restaurants

,

through the cafes to the home of each of us

.

On tomatoes

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The bread will do its thing, listen to Dr. Bino Gavso (Photo: Niv Aharonson)

Oil, oil, oil

First of all heat oil in a wide pan, "need the oil" says Bino, "it looks like a lot at first but at the end 80% of it will be outside" (hint: Bino keeps his promises), before the oil starts to smoke lower the flame and add chili slices inside Terry.

Tomatoes, the most important raw material (Photo: Ben Kalmer)

Shakshuka is a tomato

The most important thing in tomatoes is of course their taste.

Shakshuka needs ripe and red tomatoes and is probably the most expensive ingredient in shakshuka, "Shakshuka is only with tomatoes so they should be tasty and beautiful. Explains the Doctor.

Without thinking too much you can already add tomatoes cut into quarters.

"Stir a little and hardly touch anymore. The heat is low and I let it soften the tomatoes slowly so that the tomatoes will secrete a lot of liquid."

add a little cooking water about a quarter of an hour after you put them in. "After adding the tomatoes, season with only salt and continue to cook over low heat.

The secret is in paprika (Photo: Ben Kalmer)

The secret of paprika

When the tomatoes soften, mix everything back together and in the meantime you can "fish" the tomato peels very easily with the help of simple tongs.

"I take out the tomato peels because I like it that way - and not because I have to. The peel gives a slightly meaty texture and whoever likes it can also leave the peels on," says the doctor as he returns to the pan with a plate laden with a medium to large mountain of sweet paprika, "if you Looking for what's the secret then maybe it's the paprika, even though I've never hidden it "he smiles.

Once the paprika touches the tomato stew, garlic and chili just to remind you, the pan turns red and a bright color bursts out of the stew.

You can actually see how the paprika swallows the liquids - and within a minute or two it causes the desired union.

After the paprika you can generously add ground chili, "even if you do not like too spicy it is important to add a nice amount of chili because the tomatoes and sweet paprika are very dominant. Do not be afraid, the bread will do its thing."

Continue to mix the rattle.

And in between check that the tomatoes have softened enough.

"Apart from knowing how to cook, you also need to know how to eat," says Benno.

Add the eggs (Photo: Ben Kalmer)

The eggs

Some of us like our eggs soft and some of us prefer a hard boiled egg.

But the temperature of the eggs is also crucial.

Eggs should be used at room temperature.

An egg that has just come out of the fridge will not cook well and the yolk will harden before the protein.

But wait, here's

"After you put the eggs in - take a knife and just go between the eggs. Try not to break the yolks and just go around. The proteins need to be broken and combined with the tomatoes. This gives the stew a lot of" meat " That I do not use puree at all. "

Margaz sausage should be added at first (Photo: Ben Kalmer)

Extras

A wide variety of toppings can be added to the shashlik: grilled sausages, chicken strips, eggplant, feta cheese, potatoes, etc. "Most of the toppings are best prepared separately and added to the shashlik just before adding the eggs.

But the irritated sausages, for example (because they are fat enough not to fall apart), should be added at the beginning of the work together with the garlic, so that the sausage will burn well and its strong taste will be absorbed in the

oil

" With high heat then when we added the garlic we lowered.

Now, after the shashlik is already 99% ready, I increase the heat to half a minute so that most of the oil starts to pop up on the sides, "Benno down the pan and a very large amount of reddish oil and boiling slides away from the pan.

And now for the recipe:

Dr. Shakshuka's Shakshuka

Recipe By: Bino Gavso (D, Walla! Food System

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• 30 minutes total

• Easy to prepare

• 4 diners

• Mediterranean

• fleshy

• Beef

• vegetables

• Casserole dishes

• Breakfast

• Eggs

• Recipes to sit

• meat

• kosher

Shakshuka with an annoyance

Ingredients

• • ¼ Canola oil

  • Sliced ​​chili pepper

  • 10 cloves of crushed garlic

  • Hot dogs (optional)

  • 8 sliced ​​tomatoes

  • Sweet paprika

  • Salt

  • Chili Gross

  • 6 eggs

• For the conversion table, click here>

Preparation

How do you make Dr. Shakshuka's Shakshuka?

• 1 In a hot pan, heat canola oil.

  Add chili slices and fry.

• 2 Add the hot dog (if desired) and fry for a few minutes.

  Add garlic and fry for a minute.

• 3 Add the tomatoes and salt, bring to a boil and continue to cook over low heat until the tomatoes soften.

• Season with paprika and mix.

• 5 Break the eggs and cook for a few minutes until ready.

• 6 Serve immediately with a loaf of bread.

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Tags

• Shakshuka

• Tomatoes

• recipe

• Dr. Shakshuka

• Eggs