Shakshuka in a pinch!

Updated: Sep 11, 2020


It’s 10:00pm the night before hosting friends for brunch. You’re a few glasses of wine in and realize you haven’t planned what to cook. Or, maybe it’s your anniversary, and you want to do something special, but you are not too comfortable navigating the kitchen. Possibly, it’s the midst of a global pandemic and you’re craving a delicious dish from a restaurant that you couldn’t possibly make yourself at home. If you’ve ever found yourself in any of these situations (or something even wilder) I have one complex sounding, yet simple answer for you: Shakshuka (shock-shook-uh). Think rich, think savory, think impressive, but easy. That is Shakshuka. Tomatoes, fresh spices, roasted red peppers, delicious savory olive oil, and irresistible runny poached eggs. The best part? You can have all of this and more in just thirty minutes. 


Shakshuka has quickly become my go-to dish for entertaining, or, for when I am craving a very special yummy weekend brunch. The base of shakshuka is simple in theory. It grows with complexity as you build and nourish the dish. Starting with shallots, fresh garlic, a “good” olive oil (come on, Barefoot Contessa!!), add some fresh cumin and coriander, and you begin building an aromatic experience for the senses. Throw in some hand crushed canned tomatoes, roasted red peppers, salt and pepper, and you are well on your way. Simmer and reduce, make cute little wells for your farm fresh eggs and voila! Dollop some greek yogurt and sprinkle with fresh chopped mint and you have just made your very own restaurant quality Shakshuka.


The best part about this dish is that it is completely customizable. Sub basil for mint and top with freshly grated parmesan and some grilled baguette and you are on your way to Italy. Add some Za’atar into the base, top with tzatziki, serve with grilled pita, and you are on your way to Greece. Using the base you can take this Shakshuka anywhere you’d like. When finished, I always love to top off the dish with a carb (don’t we all?) Grilled naan, pita bread, grilled baguette, fresh sourdough, anything that you can use as a vessel to scrape your bowl clean (which I promise, you and your guests will be doing).


S H A K S H U K A Recipe:

(adapted from Bon Appetit)


Prep Time: 5 Minutes

Cook Time: 30 Minutes

Total Time: ~35 Minutes


Ingredients:

1 shallot (Finely chopped)

6 cloves of garlic (Minced)

1 teaspoon ground coriander (or freshly ground coriander seeds)

1 teaspoon ground cumin (or freshly ground cumin seeds)

12oz roasted red peppers

¼ cup olive oil

Sea salt

Freshly ground black pepper

28-ounce can whole peeled tomatoes 

4-6 organic brown eggs

Plain greek yogurt (for dolloping)

Chopped fresh mint

Fresh crusty bread or carbohydrate of your choice!


  1. Heat medium skillet on low/medium and add olive oil. 

  2. Once oil is warm (slightly bubbling) add chopped shallot, minced garlic, cumin and coriander. 

  3. Cook until shallot is translucent and garlic and spices are fragrant. 

  4. Add roasted red peppers and saute while you hand crush the whole peeled tomatoes into the skillet. 

  5. Once peppers and tomatoes are added, season with salt and pepper and reduce to low and bring mixture to a simmer. 

  6. Once the mixture has reduced slightly, run your spatula through the middle of the mixture. If it does not run back together, you are ready to add the eggs!

  7. Make 4-6 wells (depending on how many eggs you would like to add) using your spatula  and crack an egg into each well. 

  8. Cover and cook on low for 6-7minutes (you want egg whites to set but yolks to be runny)

  9. When finished, top with dollops of greek yogurt, top with freshly chopped mint, and serve with bread of choice!

Tyler

Founder & Creative Director

ash & burrow


Lindsey Wood

Editor


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