SHAKSHOUKA
Construction at Zahav took place during the dead of winter 2008. Since there was no heat in the building, our contractor, Ofer Shlomo, brought in propane-fired space heaters to keep his crew from freezing. The heaters were cylindrical, with flat metal tops - perfect for heating up a frying pan. And so, of course, Ofer made shakshouka. Shakshouka is a simple and quick North African dish of eggs poached in a spicy stew of tomatoes and peppers that packs a punch. It's a great, large-format brunch dish to feed a crowd. Shakshouka is another great example of a dish that came from elsewhere but is now essential to Israeli cuisine. (On a recent trip to Israel, I even had shakshouka at a gas station diner.) Much of this has to do with economics. Tomatoes and peppers grow year-round in Israel, and eggs are an inexpensive source of protein. Shakshouka became an economical way to create a nutritious and flavorful meal. Shakshouka is a stovetop dish, and that ease of preparation contributed to its popularity. It's also a very fun word to say. This recipe is a very straightforward version, but shakshouka can be bedazzled with all sorts of things, from merguez (or any other sausage) to feta or Parmesan cheese. It's easily scaled up or down depending on your crowd. But the most important question: What kind of bread will you choose to sop up every last drop of sauce?
Provided by Michael Solomonov
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat 1/4 cup of the olive oil over medium in a cast iron skillet large enough to accommodate 16 poached eggs. (If you don't have a skillet that large, use two pans, dividing the ingredients evenly between them.) Add the onions, bell peppers, garlic, dried lime (if using), paprika, cumin, coriander, and salt and cook, stirring occasionally, until the vegetables haven softened but not browned, about 10 minutes. Add the tomato puree and sugar and simmer until reduced by about one-third, 10 to 12 minutes. Whisk in the remaining 1/4 cup oil. Crack the eggs into the skillet, spacing them evenly in the sauce. Lower the heat, cover, and cook until the egg whites are set but the yolks remain runny, about 5 minutes. Top with serrano chiles and cilantro and serve immediately right from the pan.
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Alauddin Bappy
[email protected]I'm not usually a fan of eggs, but I loved them in this dish. The sauce was so flavorful that it really masked the taste of the eggs.
Muhmmahullah Khan
[email protected]This recipe is a great way to use up leftover tomatoes. I usually make a big batch of sauce and then use it throughout the week in different dishes.
Funny Mouth
[email protected]I love the simplicity of this dish. It's made with just a few ingredients, but the flavors are incredible. I will definitely be making this again and again.
Nasima Begum
[email protected]This recipe is a great way to impress your guests. It's visually stunning and the flavors are out of this world. I highly recommend it.
Drew John
[email protected]I'm always looking for new and exciting breakfast recipes, and this one definitely fits the bill. The combination of flavors is amazing and the dish is so easy to make. I will definitely be adding this to my regular breakfast rotation.
Adeel hashmi
[email protected]This recipe is a lifesaver on busy weeknights. It's so quick and easy to make, and it's always a hit with my family. I usually serve it with some rice or quinoa.
Mohau Ramoshaba
[email protected]I love that this recipe is so versatile. I've made it with different types of vegetables and it's always delicious. It's also a great way to use up leftover vegetables.
Gabbie McGhee
[email protected]This dish was a hit with my family! Even my picky kids loved it. The sauce was delicious and the eggs were cooked perfectly. I will definitely be making this again.
Destine Messer
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food. But I'm so glad I did! The sauce was perfectly balanced and not too spicy at all. The eggs were cooked perfectly and the whole dish was incredibly flavorful.
Sula Rahe
[email protected]I've made shakshouka before, but this recipe is by far the best. The sauce is so flavorful and the eggs are cooked to perfection. I will definitely be making this again and again.
Tonya Dixon
[email protected]This recipe was so easy to follow and the results were stunning. I served it with some toasted pita bread and it was the perfect meal.
Rino Engdal
[email protected]I'm not usually a fan of poached eggs, but I loved them in this dish! The combination of the spicy tomato sauce and the creamy eggs was amazing.
Matthew Toole
[email protected]Shakshouka is one of my favorite brunch dishes and this recipe did not disappoint! The flavors were incredible and the eggs cooked perfectly. I will definitely be making this again.