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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RAJDIP ROY
[email protected]This shakshouka was delicious! The sauce was flavorful and the eggs were cooked perfectly. I will definitely be making this again.
Jahdae James
[email protected]This shakshouka was amazing! The flavors were incredible and the eggs were cooked perfectly. I will definitely be making this again.
Alemayehu Reta
[email protected]This shakshouka was delicious! The sauce was flavorful and the eggs were cooked perfectly. I will definitely be making this again.
Robin Grewal
[email protected]This shakshouka was amazing! The flavors were incredible and the eggs were cooked perfectly. I will definitely be making this again.
Kursat Ozturk
[email protected]This shakshouka was delicious! The sauce was flavorful and the eggs were cooked perfectly. I will definitely be making this again.
YEHAN_ 2005
[email protected]This shakshouka was amazing! The flavors were incredible and the eggs were cooked perfectly. I will definitely be making this again.
T Google
[email protected]This shakshouka was delicious! The sauce was flavorful and the eggs were cooked perfectly. I will definitely be making this again.
Inoxent Duffer
[email protected]This shakshouka was amazing! The flavors were incredible and the eggs were cooked perfectly. I will definitely be making this again.
Sumi Akter
[email protected]This shakshouka was delicious! The sauce was flavorful and the eggs were cooked perfectly. I will definitely be making this again.
Rachel Atieno
[email protected]This shakshouka was amazing! The flavors were incredible and the eggs were cooked perfectly. I will definitely be making this again.
Kevin Hassani
[email protected]This shakshouka was delicious! The sauce was flavorful and the eggs were cooked perfectly. I will definitely be making this again.
zulfiqar sajid
[email protected]This shakshouka was amazing! The flavors were incredible and the eggs were cooked perfectly. I will definitely be making this again.
Ayleen Gramajo
[email protected]This shakshouka was delicious! The sauce was flavorful and the eggs were cooked perfectly. I will definitely be making this again.
Hossain Showrov
[email protected]I loved this shakshouka! It was so flavorful and the eggs were cooked perfectly. I will definitely be making this again.
Sandile Zekani
[email protected]This shakshouka was amazing! The flavors were incredible and the eggs were cooked perfectly. I will definitely be making this again.
Hamza Awan
[email protected]I've made this shakshouka recipe several times now and it's always a hit. It's so easy to make and it's always delicious. I love that it can be made with any type of vegetables you have on hand. I've used bell peppers, onions, tomatoes, zucchini, egg
APK Smurfy
[email protected]This was my first time making shakshouka and it was a success! The recipe was easy to follow and the dish turned out great. I used a combination of bell peppers, onions, and tomatoes, and the sauce was flavorful and rich. The eggs were cooked perfect
Marwa Muradi
[email protected]I made this shakshouka for breakfast this morning and it was so good! The eggs were cooked perfectly and the sauce was flavorful and rich. I loved the combination of the spices and the vegetables. I will definitely be making this again.
nombulelo mkhize
[email protected]This shakshouka recipe is a keeper! It's so easy to make and it's absolutely delicious. I love that it can be made with any type of vegetables you have on hand. I used bell peppers, onions, and tomatoes, but I could easily see this being made with zu