Shakshuka

If you've been to restaurants that serve brunch lately you probably have seen this popping up on menus. It's starting to gain popularity, and once you make it once, you will see why.

Shakshuka is a warm, comforting tomato stew that is said to have originated in the middle east or northern Africa. It may resemble our north american/Italian-inspired red sauce, but it has a very different flavour. The way I make mine tends to lean closer to a curry rather than a pasta topping. The warm spices, sweet peppers and onions, tangy tomatoes combined with rich eggs really make this a dish you'll crave.

This is a really great meal when your groceries are running low, or you're in the need for a nice warm stew that will keep you full for awhile. My recipe is by no means authentic, it tastes different than any other I have tried, but I love it. And I always say how much I love receipes that can be adapted to be our own.

 A warm bowl of shakshuka, with garlic bread for dunking

A warm bowl of shakshuka, with garlic bread for dunking

INGREDIENTS

  • 2 Large cans of diced tomatoes (no salt added)
  • 1 cup broth (veggie, beef, chicken)
  • 1 tsp cayenne
  • 1 tbs garam masala
  • 1 tbs garlic powder
  • 1 large onion, sliced 
  • 1 large red bell pepper sliced
  • 1 tbs cooking oil (veggie, olive)
  • 4 large eggs
  • Salt and pepper to taste
  • Bread for dunking (or papadums if you'd like to keep your carbs low)

DIRECTIONS

  • In a large, wide sauce pan (think a frying pan with 2-3" sides), heat olive oil over medium high and saute onions and red peppers until soft and they're starting to fall apart (around 7-10 mins)
  • Add garam masala, garlic, cayenne and coat the onions and red peppers. Saute until fragrant (around 2 mins)
  • Pour in stock and reduce heat. Bring to a boil and reduce by 1/2 (around 10 minutes)
  • Add in two cans of tomatoes with their juices, reduce to low-medium heat and let simmer for 30 mins stirring regularly
  • After 30 mins, check to ensure a lot of the liquid has evaporated. Season with salt and pepper.
  • For the eggs: with the back of a serving spoon, make wells in to the thick sauce. Gently crack eggs in to the wells (I said 4, but if your people want more than one egg made, add up to two eggs per indent). Once the eggs are cracked, gently spoon the sauce over only the whites, leaving the yolks exposed. Cover the pan and steam until the whites are set but the yolks are still runny. 

Serve piping hot with bread or papadums for dunking.

*You can make a huge batch of the base and just crack the eggs in right before serving.

This should serve 4. Or 1 very hungry person :)