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No onion—It’s true—our first instinct is often to start a pan with onions: peel, dice, sauté and then build the rest of the dish. But when it comes to shakshuka, think again. Surprisingly, onions have no place in this iconic tomato-and-egg dish. If you insist on adding them, no one’s calling the culinary police—but ask Dr. Shakshuka or any true expert, and they’ll tell you firmly: shakshuka doesn’t need onions.
Legend has it a cook at a high-end Tel Aviv restaurant once made shakshuka for the staff breakfast—with onions. The head chef was so horrified, he fired the cook on the spot.
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