Have you had shakshuka before? Ever since a hummus bar opened on our street Balazs and I’ve been weekly enjoying a shared hummus, falafels and shakshuka plate and topped it off with a cup of mint tea. It is such a feast for the taste buds that I couldn’t resist learning the technique myself. Plus, it’s a fantastic dish to wow your dinner guests as it’s a true comfort food and the presentation is mind-blowingly beautiful. Remember last Friday?
It’s basically a scrumptious combination of fresh veggies like tomatoes, red peppers, garlic and a few other spices that will make your kitchen smell divine. The trick is to make sure that your peppers and tomatoes get well cooked (almost mushy). The rest will come together beautifully in no time. Fun fact: In Isreal shakshuka is considered a breakfast.
Here is the full recipe if you fancy wowing your guests next time they come over for dinner:
(Adapted from Yotam Ottolenghi & Sami Tamimi. Makes 2-4 serves)
* 2 tbsp olive oil* 2 tbsp harissa
* 2 tsp tomato purée
* 2 large red peppers (diced into small pieces)
* 4-6 garlic cloves, finely chopped
* 1 tsp ground cumin
* 5 large and very ripe tomatoes (chopped finely)
* 4 eggs
* salt, pepper, paprika
Heat the olive oil in a large frying pan over medium heat and add the harissa, tomato purée, peppers, garlic, cumin and a generous pinch of salt. Next, stir and cook the mix for around 20-30 minutes or until the peppers really soften. After that add tomatoes and bring the whole sauce to a simmer. Cook it for around 30 minutes or until it thickens and the tomatoes become mushy. Season to taste. Next, make four little dips in the sauce, gently break the eggs and carefully pour each in its own dip. Use a fork to swirl the egg whites a little with the sauce. Just make sure not to break the yolks. Simmer the sauce with the eggs for additional 10-12 minutes or until the egg whites are set but the yolks are still runny. Remove from heat and enjoy it. Ta dah!
Loves, fancy some shakshuka? xo
P.S: Here is my favourite take on hummus.
P.P.S: And here are a few other recipes that I love.
(Photos by exPress-o. Layout by Ana Degenaar - Blog Milk for exPress-o. Thank you Ana for your help with this series).