with Tofu Dumplings over Kasha
Shakshuka—a North African dish now closely associated with Israel—is served any time of day, including at breakfast but also for lunch or dinner. In the largest skillet you have, you make a flavorful tomato sauce, poach some sort of protein in it—eggs in the original, tofu dumplings in our version—and serve it with a starch. Instead of the usual boring white bread, we’re using toasted buckwheat groats (kasha). The combination is, as you see, beautiful. It’s also delicious.
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