Well, hello again my virtual culinary notebook.....
Shakshuka is at the same time a very simple dish to make and very much a crowd pleaser with wow-effect. Silky soft eggs cooked in a spiced or even hot tomato sauce with fresh herbs strewn over before serving... What's not to like?
I've made this very adaptable recipe ever since I saw Yotam Ottolenghi do it on one of his television shows. I think you can still find it on youtube...
All you need to be mindful of is that the tomato sauce needs to be bulky enough to support the eggs as they are being poached. Add whatever you like in the way of spices and herbs.
I love cumin and fresh coriander best but you can really be creative here...
Quantities are generous for two and might even feed three.
Here is the recipe:
Olive oil
2 cloves of garlic, finely chopped
a medium onion, finely sliced
chili flakes, to taste
0,5-1 teaspoon ground cumin
2 big handfuls of cherry tomatoes, roughly chopped
or
A can of pelati
5 eggs
Fresh herbs and bread (upgrade: garlic bread!) to serve.
Add a little oil and the garlic to a frying pan and heat to medium high. Add you onions and fry them gently, stirring often. When they go soft and start to caramelise add you chili and cumin to fry. If your tomatoes are not up to par you can add some tomato paste at this point. When the spices (and paste) have cooked through add your chopped tomatoes. Add a little water and let the sauce cook down and reduce. Up to this point you can prepare the dish well ahead of time.
When it's gotten to the consistency you want (and you want it slightly on the bulky side) season to taste with salt and pepper. Then you can make little wells and crack in the eggs. Lower the heat and put on the lid until the eggs are cooked to you liking.
Sprinkle with your torn fresh herbs (and maybe some fresh sliced chili) and bring the pan to the table to serve.
Here is the recipe:
Olive oil
2 cloves of garlic, finely chopped
a medium onion, finely sliced
chili flakes, to taste
0,5-1 teaspoon ground cumin
2 big handfuls of cherry tomatoes, roughly chopped
or
A can of pelati
5 eggs
Fresh herbs and bread (upgrade: garlic bread!) to serve.
Add a little oil and the garlic to a frying pan and heat to medium high. Add you onions and fry them gently, stirring often. When they go soft and start to caramelise add you chili and cumin to fry. If your tomatoes are not up to par you can add some tomato paste at this point. When the spices (and paste) have cooked through add your chopped tomatoes. Add a little water and let the sauce cook down and reduce. Up to this point you can prepare the dish well ahead of time.
When it's gotten to the consistency you want (and you want it slightly on the bulky side) season to taste with salt and pepper. Then you can make little wells and crack in the eggs. Lower the heat and put on the lid until the eggs are cooked to you liking.
Sprinkle with your torn fresh herbs (and maybe some fresh sliced chili) and bring the pan to the table to serve.
*photo by irishinswiss
