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You'r killing the dish with you'r eggs!!!!!!!

See, when u feel that u can peel the skin easly then u can stop boiling. after 15 sec it still attached to the tomatoes pretty hard from my expreiance i forgot to write about the olive oil, use somthing like 5 spoons of olive oil.

Hahahaha :lol:

Hahahaha, yeah... the cows. i'm from kiryat yam (near haifa) if u could send me, i'll be grateful

u can put an egg in it, but it destroys the fine texture of the souse. i can use my Shakshuka for a week, if i'll use egg it will short the use of the dish.

I believe u omri, tell, do u know where can i get ghost Pepper seeds in israel? The place where i got that pepper know's nothing about it, its more like a drung store then a plants store, i asked her she knew nothing but it is an hot pepper...

Nope... nothing i've tasted it last night and amost died lol and i'm an hot fan, from a hot tunisian family...

There are no flower my friend.

Theeggs are killing the souse man! :lol: תודה רבה, יש פה הרבה ישראלים?

Thats how's the dish looks like, usually eat with brad

This how i make it. it basicly made with egg's, but i do it (as you see) without eggs, more like an hot complex dip. Shakshouka in Slang means a “all mixed up.” First pardon about my english, i'm much better in hebrew, but i'll do my best. Part one, you take 5 tommetos and cut the end of it...

sure give me a minute

Death in a bag... (:

i've made a toast last night to test it... lol a testing toast, it blew my mind. Friend told me its Capsicum annuum, but in wikipedia it shows a variety of forms so i came here, to the "Kindom of peppers" for an answer.

Hay, i'm avi from israel, a fan of Hot peppers, used to grow jalapeno. last day i bought new pepper bush, can u help me determine what kind of pepper is that? i can tell you that it supper hot, much more then the usual jalapeno. Many thanks, avi: