Monday, July 03, 2017

Shakshuka


Rhetorical question - is it weird that my latest post after a long drought of updates is a recipe?

Whatever.

This is a recipe for shakshuka, a North African dish that I've been meaning to cook for a long time. Hearty and warm, it's excellent for cold, rainy nights. It's excellent for any time of the day, really.

Ingredients
2 whole pieces of garlic, minced
2 onions, sliced thinly
700 - 1,000g of crushed tomatoes
2 green bell peppers, sliced
1 tablespoon of chili garlic (or your spice of choice)
6 eggs
200g of button mushrooms (optional)
salt

Heat oil on a large, flat pan. Add garlic and allow them to brown slightly. Toss in the onions, cook until onions are slightly sweet then add the bell peppers.

Once the bell peppers are slightly cooked, add the button mushrooms. Cook for 1 minute, then add the chili garlic. Stir well for another minute, then add the crushed tomatoes and bring to a simmer on low to medium heat.

After the water has slightly reduced, add salt to taste and continue stirring. Crack the eggs over the surface area of the stew, allowing the simmering tomatoes to gently cook then. If not using a cast iron pan, distribute the heat manually by moving the flame under each egg to slowly cook them. Add salt as desired.

Once raw egg whites are no longer visible (or is minimal), turn off the flame and cover the pan. Ideally, the yolks should remain runny.

Portion on plates, then serve with toast.

Enjoy!

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