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Shakshouka is my new obsession
Posted on 9/2/17 at 6:24 pm
Posted on 9/2/17 at 6:24 pm
I've always been obsessed with baked and/or poached eggs. Probably my favorite way to eat eggs.
On top of that, I'm a tomato addict and a somewhat recent fan of North African cuisine, with its stews and rich, saucy meals. The wife is basically carb-free, which lends itself to things like Moroccan (and Indian) cuisine.
So, when I came across shakshouka on a food blog, I was immediately intrigued, and I must say it didn't disappoint. Here's the recipe. We didn't have the harissa paste, withheld the cheese, and used a few cans of Muir Glen fire roasted tomatoes due to time, which were perfectly fine.
LINK
I'm excited to see how many different directions I can take this dish. The kale was great, but I'm already thinking a good, leafy spinach might be a better bet. And we spiced the dish as the recipe recommended, but could easily see how the Indian treatment would be a nice touch. Do not overcook the eggs! Ten minutes at 375 resulted in them being a little too runny, but 14 minutes was too long. 11-12 seems like the perfect amount.
More background here:
LINK
Slightly different take on the recipe here. I like the mint addition:
LINK
This post was edited on 9/2/17 at 6:33 pm
10
Posted on 9/2/17 at 7:15 pm to RedStickBR
I love the shakshouka at Shaya. I keep saying I'm going to make it, but never do. Thanks for the reminder and inspiration.
Posted on 9/2/17 at 7:20 pm to RedStickBR
I'm a hardcore shashuka fan, whether for breakfast or dinner. My starting point is a David Leibovitz recipe; I use kale or spinach, or no greens at all. I sometimes add green or yellow bell pepper strips, smoked paprika, and a little honey to balance the tomatoes' acidity. Generally, I make a big batch of the sauce and freeze in 1-2 portion containers. You can make it at a moment's notice; zap the frozen sauce until defrosted, stick in a pan, add feta & greens, drop in an egg, and dinner is ready in 10 mins. All it really needs is some good bread for mopping up.
Posted on 9/2/17 at 7:23 pm to hungryone
I'm going to be trying this dish 99 different ways until I find a few recipes to add to the permanent recipe book. Any variants you're particularly fond of would be much appreciated 
Posted on 9/2/17 at 7:23 pm to TigerGrl73
I bet this is great at Shaya. Will need to make a special trip there to try it out.
Posted on 9/2/17 at 7:33 pm to RedStickBR
Definitely going to cook that this week. That looks delicious
Posted on 9/2/17 at 8:02 pm to RedStickBR
Here's the Leibovitz recipe I start with: LINK /. He also has a recipe for a pita-like round shakshuka bread: LINK /
And Uri Scheft's Breads Bakery in NYC makes a crazy good shakshuka focaccia...recipe here: LINK
I had shakshuka for breakfast last Monday, paired with a sesame ciabatta roll. When I make it for weekday breakfast, I don't bother with the greens--I just crumble a little feta into the sauce before putting the egg into it. I also discovered that using a lid on the pan means I can cook it faster, over higher heat, and still keep the yolks runny.
Good feta is important. Forget the terrible, salty Athenos crap at your local supermarket; if there is a Costco near to you, look for the imported Israeli Tnuva brand sheep's milk feta. Two blocks to a package, but it's double sealed & the unopened one will keep for months.
ETA: the "sauce" part of the dish is matbucha, google it & you can find a slew of recipes with slight variations. I usually use canned tomatoes when making it.
And Uri Scheft's Breads Bakery in NYC makes a crazy good shakshuka focaccia...recipe here: LINK
I had shakshuka for breakfast last Monday, paired with a sesame ciabatta roll. When I make it for weekday breakfast, I don't bother with the greens--I just crumble a little feta into the sauce before putting the egg into it. I also discovered that using a lid on the pan means I can cook it faster, over higher heat, and still keep the yolks runny.
Good feta is important. Forget the terrible, salty Athenos crap at your local supermarket; if there is a Costco near to you, look for the imported Israeli Tnuva brand sheep's milk feta. Two blocks to a package, but it's double sealed & the unopened one will keep for months.
ETA: the "sauce" part of the dish is matbucha, google it & you can find a slew of recipes with slight variations. I usually use canned tomatoes when making it.
This post was edited on 9/2/17 at 8:13 pm
Posted on 9/2/17 at 10:12 pm to hungryone
Fantastic info. Many, many thanks. I'm going to get creative with this dish a bit and will report back. Plan on incorporating your recommendations!
Posted on 9/2/17 at 10:40 pm to RedStickBR
I'm not familiar but this looks like something my wife will love.
Also, it looks like something people would enjoy at brunch.
Also, it looks like something people would enjoy at brunch.
Posted on 9/2/17 at 10:54 pm to RedStickBR
We have always wanted to try this but have not yet.
Posted on 9/3/17 at 12:56 am to RedStickBR
Shakshouka is amazing but you bet your arse I'm eating it with pita bread.
Posted on 9/3/17 at 8:11 am to John McClane
No kidding--dipping bread is a key part of the experience
Posted on 9/3/17 at 10:13 am to RedStickBR
Great dish. Love the recipe in the Zahav cookbook. Heading to Shaya in a bit for lunch and it's in consideration.
In general, find that technique to be endlessly adaptable. To wit, yesterday made a shakshouka of sorts with Mexican chorizo, poached eggs, and queso fresco. Little cilantro and some warmed tortillas.
In general, find that technique to be endlessly adaptable. To wit, yesterday made a shakshouka of sorts with Mexican chorizo, poached eggs, and queso fresco. Little cilantro and some warmed tortillas.
Posted on 9/3/17 at 10:19 am to BlackenedOut
Sounds good as well. I think I'll try poaching the eggs separately and then dropping them into the red sauce after the red sauce has come out of the oven, which should heat them through. I like baked eggs, but not quite as much as I like poached eggs.
Posted on 9/3/17 at 11:09 am to RedStickBR
Try the stovetop covered pan method.....put the sauce in a skillet on stovetop, get it bubbling over medium heat, make a divot in sauce w/a spoon, crack an egg into the divot. Cover the pan & cook 5-8 minutes (depends on how done you like your eggs, and how many you've added to the pan). No extra pan to wash.
Posted on 9/3/17 at 7:03 pm to RedStickBR
Posted on 9/3/17 at 9:26 pm to LSUOFFSHORE
That looks fantastic. Thanks
Posted on 9/3/17 at 9:26 pm to hungryone
Will definitely try that.
Posted on 9/3/17 at 9:41 pm to RedStickBR
I've made it a few times. Pretty easy, tasty, and healthy. Feta is a must and fresh bread.
This post was edited on 9/3/17 at 9:42 pm
Posted on 9/4/17 at 4:51 pm to RedStickBR
I've never heard of this dish. Thanks for posting. I had a bunch of stuff in the fridge like chorizo, Mexican cheese, spinach, cilantro, poblano and serrano peppers so I turned mine into a Mexican inspired shakshouka I suppose and it was delicious. Can't wait to try an Arabic traditional type version of this.
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