A Little Bit of Culture

We interrupt our book–review highlights to bring a little culture of the culinary variety.

Last October during our first night in Israel, the Israel Board of Tourism and El Al Airlines took our team out to an Israeli hot spot in Old Jaffa called Dr. Shakshuka—the Israeli version of Dr. Juevos Rancheros. The restaurant has been described as “a collision between a flea market and an outdoor eatery.” The décor: braziers (not to be confused with brassières) hanging from the ceiling, and an open kitchen where you can watch the main event.

What’s that, you ask? Well, at Dr. Shakshuka they serve—what else?—shakshuka (pronounced shock-SHU-kah). It’s one of those go-to dishes made when you want a hot breakfast, but the cupboards border on bare. Except here it's the go-to dish for dinner. All you need are some tomatoes, hot sauce, and eggs (though you can add peppers, potatoes, onions and/or sausage, too). You cook it up and eat it right out of a frying pan.

The main event at Dr. Shakshuka is watching the cook. He’s like a cross between a juggler and a pizza thrower. Once he has his shakshuka skillets lined up in front of a series of flames, he does his magic. If you ever go to Jaffa, make sure to check out the shakshuka place when the egg doctor is "in."