Shakshuka

I’ve posted shakshouka or shakshuka before. I’m doing it again, because today it fits in the “Play With your Food – Cooking Without a Recipe category. I’ll post a recipe for Shakshuka below as a starting point for you and then have fun with it as I did this morning.

I inventoried the pantry and fridge and found I didn’t have all the ingredients in the recipe.  I did have things that were close to it and decided to give it a go anyway.

What I pulled together were:

A bottle of Extra Virgin Olive Oil

1 small white onion, peeled and diced

One good sized garlic, diced

One large fresh tomato

One can of diced tomatoes

One tube of tomato paste

A jar of green chile sauce

Four eggs

A bunch of cilantro.

Some crumbled Mexican Cotija cheese

Kosher salt

That’s sort of like the list of ingredients in the recipe, don’t you think?

Sweat the onions in olive oil, when soft, add the garlic followed by the tomato sauce, diced fresh tomato and the can canned tomatoes.  Cooked off about half the liquid, taste and added a couple of pinches of salt.  Then stir in four tablespoons of El Pinto Green Chile Sauce. I love El Pinto Green Chile Sauce and El Pinto Red Chile Sauce. They are manufactured by twin brothers who have the El Pinto Restaurant in Albuquerque, NM. Their salsas are good, but a little too Northern New Mexico style for this border guy. I tell people that the green chile sauce is huevos rancheros right out of the jar and the red sauce is enchiladas, slightly thinned, is enchiladas right out of the jar!

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Lower the heat under your skillet and carefully break four eggs into the mix. Cover the pan and let the eggs cook in the shaksuka until the whites are set and the yolks still soft.  When the eggs are nearly done, lightly sprinkle a few pinches of Cotija cheese over it all to add another subtle layer of flavor.

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Cotija cheese, a little cilantro and a few sliced yellow grape tomatoes finish the shaksusa and it’s breakfast!

Below is a very good recipe for Shakshuka.  I hope you’ll try it and that you’ll make it your own by adding your own special touches to the basic tomato/egg stovetop casserole.

 

Shakshuka

INGREDIENTS

1 tbsp olive oil

1/2 medium brown or white onion, peeled and diced

1 clove garlic, minced

1 medium green or red bell pepper, chopped

4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes

2 tbsp tomato paste

1 tsp chili powder (mild)

1 tsp cumin

1 tsp paprika

Pinch of cayenne pepper (or more to taste– spicy!)

Pinch of sugar (optional, to taste)

Salt and pepper to taste

5-6 eggs

1/2 tbsp fresh chopped parsley (optional, for garnish)

METHOD

Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant

Add the bell pepper, sauté for 5-7 minutes over medium until softened.

Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stirwell,and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne… it is extremely spicy!).

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce.

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning. image: Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top– then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you’re gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal.

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