Brunch Time: Shakshuka

shakshuka

This Tunisian shakshuka is something everyone with a blog was making a few years ago.  I had it on my “must-make” list a while back and it just sort of languished on it and never got made.  And this past weekend, we were having company for brunch and the hubby decided to make it.  I usually object to his choices on what to make, but for once we actually agreed. 🙂

First things first, the name – shakshuka – is so much fun to say, and of course the jokers in our family keep repeating it in different tones and voices.  Secondly, this is one of those dishes where the sum of the parts in far greater than what goes into it.  It’s simple yet impressive due to the bold colors.  The smokey paprika makes the dish and should not be substituted.  In fact, in our kitchen, these days, paprika is sort of the spice of the month.  One slight screw up we had that took the dish from an A+ to a B was that the egg yolks got over-cooked.  So stay on top of it, and make sure the yolks are runny.  Truly a thing of beauty for company, or even just yourselves for Sunday brunch.

Shakshuka from Saveur Magazine

Serves 4-6

Ingredients

1/4 cup extra-virgin olive oil
5 Anaheim chiles or 3 jalapeños, stemmed,
seeded, and finely chopped
1 small yellow onion, chopped
8 cloves garlic, crushed
1 tsp. ground cumin
1 tbsp. paprika
1  28-oz. can whole peeled tomatoes,
undrained  – we used San Marzano tomatoes
Kosher salt, to taste
8 eggs
1/2 cup crumbled feta cheese
1 tbsp. chopped flat-leaf parsley
Warm pita, for serving – we served with grilled bread

Method

1. Heat oil in a 12″ skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.

3. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pita, for dipping.

 

One thought on “Brunch Time: Shakshuka

  1. Pingback: Feelin’ Brunch-y (& Lego Eggs, Bacon & Pancakes) | A Little Yumminess

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