Sunday, 14 August 2016

SHAKSHUKA

shakshuka 13

SHAKSHUKA WITH A TWIST

Shakshuka is a tomato & red pepper based Middle Eastern dish with poached eggs right into the sauce, traditionally served with bread or pita. It is a one-skillet dish with tons of flavourful herbs & spices. 

My twist on a classic recipe is the addition of tofu & beans for some added heartiness. You can add any additional items to this base such as breakfast meats, mushrooms, or harissa paste. 

INGREDIENTS

skillet
bread (I used rosemary ciabatta this time)
4 eggs
4 medium tomatoes
1/2 medium bell pepper
1 small onion
2 garlic cloves
1 tbsp extra virgin olive oil
1 tbsp brown sugar (optional, helps to caramelize the tomatoes)
1 tbsp ground cumin
1 tbsp smoked paprika (substitute for paprika)
1 tbsp fresh thyme leaves
1 tbsp dried thyme leaves
1/2 can black-eye beans (substitute for chick peas, navy beans, romano, or kidney)
tofu
feta cheese (substitute for goat cheese or any other tangy cheese)
parsley to garnish
salt & pepper to taste

shakshuka 1
shakshuka 2
shakshuka 3
shakshuka 4
shakshuka 5
shakshuka 6
shakshuka 7
shakshuka 8
shakshuka 9
shakshuka 10
shakshuka 11
shakshuka 12
shakshuka 14
shakshuka 15
shakshuka 16
shakshuka 17

METHOD

Chop your tomatoes into tiny pieces. Heat your skillet on high, add olive oil & chopped tomatoes so they begin to break down. 

Mince garlic, chop onions, & bell peppers. 

Add your garlic & onions to the pot, mix, let the sauce simmer then add chopped bell peppers. You add each ingredient one at a time to build flavours into the dish. 

Reduce heat to medium. Add brown sugar, ground cumin, smoked paprika, fresh & dried thyme leaves to your skillet. 

Add 1/4 cup water to deglaze the pan. 

Add chopped tofu & beans to your Shakshuka. Let the sauce continue to simmer. 

Meanwhile, slice & slightly toast your bread with some extra virgin olive oil. 

Mix the sauce one last time then add crumbles of feta. Do not mix again.

Create 4 wells into your sauce for the eggs.

Tip: I always crack my eggs into a bowl then add it to any dish to avoid cracking shells into the pot or pan. 

Add eggs into the wells & cover skillet. Reduce heat to low. The steam will slowly poach the eggs to over easy; keep a runny yolk. 

Garnish with chopped parsley, sea salt & black pepper. 

Serve immediately with warm bread; serves up to 4. 

XO 
Kiran | THE BLANK PLATE

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