How To Make Shakshuka from Scratch

http://cookbyb.com/2019/01/30/shakshuka/

Shakshuka

The dish that gathers everyone together

 

Shakshukka. You will see so many of it as long as you stick with me and my videos . There are plenty of version and I am sure I can manage a whole blog only Shakshuka. Same as dumplings, Shakshuka has its own version at any culture and country. This amazing dish is very popular in north Africa and the middle east probably due to the few ingredients you need to make it, its cost effectiveness and of course, the taste. The combination of tomato, garlic and spices cooked together take the flavors back to its origin and simplicity. Enjoy

“A wonderful day starts with shakshuka and usually ends with one.”

Growing up in a agriculture community means that you have access to fruit, vegetables, eggs, milk and meat all year long. We used to barter our produce with our friends. We gave eggs and got milk. We gave mango and avocado and got goose liver and meat in exchange. You get the idea by now. So, eggs and veggies were always available at their best.

Saturday morning Breakfast usually consist of lots of vegetables, cheeses, cured fish and shakshuka. This poached eggs laying over a thick tomato sauce and served with bread was part of my all childhood through today.

I probably made thousands of shakshukas in my life. Red, white and green. I have made shakshuka with cheese, meat and even fish. There is no limitation when it comes to shakshuka and every culture around the world has it own version of it.

Today, I will teach you the basic one and later on I will write about shakshuka with eggplant, cheese and meat.

My basic shakshuka is very simple : Tomato, garlic, green hot pepper( not a must), salt and pepper, paprika and a pinch of cumin,  olive oil ( can use canola as well) and that it. Ho, the eggs , I forgot the eggs.

4-6 peeled tomatoes and cut into 1 inch cubes

4 cloves of garlic minced

1 long green hot pepper cut into rings

Salt and pepper by taste  

1 spoon of red paprika

½ teaspoon of cumin

4-6 eggs

chopped parsley for garnish

Place a wide pan over high heat and throw in the tomotes. Let the liquids from the tomatoes to evaporate for a minute or so and add some olive oil along with the rest of the above mentioned items but the eggs.

Gently mix all ingredients and take heat down to low heat and cover for 10 minutes. After 2 minutes you should see steam build up in the pan which will cause water to go down into the pan and create a watery environment for the tomatoes and its friend to swim in for the next few minutes and get happy.

After 10 minutes, un cover and taste, if more salt needed add it, if the sauce is too liquidy simply leave it uncover on low heat for a few more minutes till the base is more firm. Carked all eggs above and spread some salt and pepper on it , cover and cook for 4-6 minutes depend on how runny you want your egg yolk to be. I like mine complete runny.

Gurnish with some parsley and serve with Tahini, tzatziki, hot sauce and warm bread.

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