Shakshouka

So I made some Shakshouka

Awww yeah….

Basically, it’s a eggs poached in a fiery tomato and pepper sauce. But let’s hear about the dish from the always-reputable Wikipedia:

From Wikipedia:

“Shakshouka (Arabic: شكشوكة‎; Hebrew: שקשוקה‎) (also shakshuka) is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin.[1] It is believed to have Algerian and Tunisian origins

Shakshouka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews.[3] In Libya, Shakshouka is a traditional breakfast meal.[citation needed]

In Israel, the dish has been said to challenge hummus and falafel as a national favourite, especially in the winter.[4] According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. Another belief is that it hails from Yemen, where it is served with zhug, a hot green paste.”

Anyways, I basically adapted my recipe from Smitten Kitchen’s. Perhaps I ought to say, I used it as a guideline, because as usual, once I start cooking, I do what I want (Meghan hates that.)

Start by mincing your garlic and dicing your onions and peppers. 1/2 an onion, three to four jalapenos or five to six anaheims, seeded. Don’t skimp. I used 2 jalapenos (It was all I had. Thanks Gena!) and it definitely could have been hotter. They’ll mellow in the pot. Brown all this up with two TB or so of olive oil.

Next, and yes, I’m doing this step-by-step…

Add a bit of tomato paste. I don’t remember if Smitten’s recipe had this, but the aromatics seemed lonely…

Then…

Then add your freshly diced and seeded ‘maters.

Simmer.

Simmer damn you! Once it looks nice and saucy….

Add Dem Eggs!

Dem Eggs. Or one a dem, anyway.

Use your spoon or what-have-you to create a little hollow for each egg, then gently crack into the sauce, and cover, simmering gently.

Dem Eggs! Again!

You’ll simmer ’til the whites harden up. While you wait, toast your pita. Or in my case, miniature pizza crusts that are the closest thing you have to pitas…

MMMM-Mmmmmhh! So close to a pita, I can’t tell the difference.

Ahh, and your eggs should be set…

Lookee– They are set!

Now, spoon some of that sauce over the whites and carefully scoop your eggs out with a slotted spoon. Or a non-slotted one, if you like. I don’t care what you do, they’re your eggs. Then, to serve, place them on a plate and surround with more of that wonderful sauce. Finally, add diced parsley and crumbled feta cheese to garnish. The feta doesn’t taste all ridiculously strong in this dish, so feel free to go to town. It should look like the first photo.

Yep, this one.

Eat immediately, sopping up excess sauce and unset egg yolks with the pita. You could cook your egg yolks until set if you want, but why? Enjoy!

 

 

 

 

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