Let’s Shakshuka !
Get some bread, scoop up some delicious poached egg in spiced tomato sauce, and enjoy the delightful Shakshuka experience!
Shakshuka
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Shakshuka
Description
Shakshuka is a vibrant and flavorful dish featuring eggs poached in a simmering sauce of tomatoes, onions, and garlic, sometimes peppers. It's typically spiced with warm notes of cumin, paprika, and sometimes a touch of cayenne for a little kick. You'll find variations across North Africa and the Middle East, with some adding ingredients like feta cheese, fresh herbs, or a spicy sausage for extra oomph. Here is a lovely standard recipe for shakshuka
Ingredients:
Instructions
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Heat oil in heavy based pan / cast iron skillet.
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Add the onions and garlic and saute briefly. Add a dash of salt to speed up the cooking.
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As the onions turn soft ( don't turn brown ), add the chopped tomatoes.
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Stir and add a dash of salt and pepper. Cover to speed up the cooking process. Cook till the tomatoes are cooked/ reduced down to a saucy texture. It can be less chunky or more chunky according to your preference. I prefer a less chunky sauce.
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You can drizzle a little extra oil and water to get the sauce to the perfect consistency. Do a taste test, add more spice if needed, and salt and pepper.
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Now, break the eggs gently, one by one into the sauce. You can make a small hole in the sauce using a scoop spoon and break the eggs into each of these holes. Or you can do as I do - Use a wide spoon dipped into the sauce, break the egg over the spoon, and gently slide the spoon out from underneath. This helps to keep the egg yolk centered, and the whites, not scattered too much.
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Once all the eggs are added, evenly spaced, cover and cook a mere gentle simmer for about 1 minute. The egg white should JUST be set but the yolk is still runny when you cut through.
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Season with a little salt and pepper. Garnish with chopped coriander.
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To make the Fried Kale: Add rinsed, spun, chopped kale to a saucepan with a little olive oil. Heat, covered. Open and toss - every now and then till it gets fried and crisp but still green. Season as desired with mushroom seasoning powder or any other seasoning powder you like. Goes well with the Shakshuka.
Note
- Using a heavy-based pan or cast iron skillet is preferred. I use my cast iron wok.
- Use room-temperature eggs.
- Use ripe red tomatoes.
- A cast iron pan is best.
- HOW TO MAKE Dried Red Chilli Paste - VIDEO.
- Instead of dried chilli paste and spices, you can add Harissa - the TUNISIAN chilli paste - Get Harissa Recipe.
- Key Ingredients: Eggs, Tomato, Onion, Garlic, Oil, Spices.
