Shakshuka

Posted on Jul 8, 2014 in Homemade Treats

Shakshuka is my go-to dish when I don’t really feel like cooking or I haven’t thought ahead and defrosted anything.

It’s basically eggs poached in tomato sauce. You can make your sauce any way you like it, but I go the Israeli route and make it spicy with shrug, a middle eastern spice mix. (I buy mine at the Butcherie in Brookline, but you can find it in most middle eastern markets). Or you can make your own (see below)

Shakshuka  (click here to print without pictures)

4 tbsp oil
2 garlic cloves, crushed
1 28 oz canned crushed tomatoes
1-2 tbsp shrug, depending on you spice preference  (or use a combination of crushed red pepper and garlic to taste)
salt and freshly ground black pepper, to taste
1/2 tsp ground cumin
2 tbsp tomato paste
1/2 bunch hearty greens (spinach, kale, chard), chopped, optional
4-8 eggs
Crusty bread

1. Heat the oil in a large deep skillet and add garlic, saute for 30 sec. Add tomatoes and seasonings and cook for 15-20 min over low heat, partly covered.

2. Add tomato paste (and greens if using), cover and simmer for 2-3 min or until greens are wilted. Adjust seasoning

3. Break eggs into a small dish and slide onto tomato sauce, one at at time.

4. Turn heat to low and cook until egg whites are set (about 5-7 min), longer if you don’t like runny yolks. Partly cover to prevent sauce from spraying around.

5. Serve with crusty bread. Enjoy!!!

Shrug (makes 1 cup)

2 cloves garlic, peeled
1/2 cup hot red peppers
2 cups fresh cilantro
1 tbsp salt
juice of 1/2 lemon
spices: 10 cardamom seeds, 10 garlic cloves, 1 tbsp black peppercorns, 1 tbsp cumin seeds

1. Crush garlic, peppers and cilantro to a nearly smooth paste
2. Lightly roast spices in a dry skillet. When cool, grind them in a spice grinder or pulse in food processor
3. Mix the paste and spice and season with salt. Transfer to a jar and pour lemon juice on top. Store in fridge.

(adapted from The Book of New Israeli Food)