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Shakshuka - Based on a recipe from Yottem Ottolenghi's book, Jerusalem

Serves 4-6

Jerusalem is by far one of my favorite cookbooks.  Yottem is one of those rare cookbook authors that cares not just about authenticity, but understands ingredients and how flavors work together in a dish, considers the 5-tastes with every dish he constructs, and works to make his dishes absolutely stunning to look at.

 

Ingredients:

1 Tablespoon Olive Oil

2 Tablespoons Villa Jerada Harissa

2 teaspoons Tomato Paste

2 large red peppers - cut into a 1/4-inch dice

4 cloves Garlic (ideally hard-neck garlic) - finely chopped

1 teaspoon Ground Cumin

5 large whole tomatoes or Rega Rega San Marzano tomatoes (from a can is fine)

4 large whole eggs plus 4 egg yolks (the more colorful the yolk, the prettier the end result)

1/2 cup lagneh or thick yogurt

1 Tablespoon good Estate Olive Oil to finish

Noirmountier Gray Sea Salt to taste


Directions:

Heat the rice bran oil in a large frying pan over medium heat and add harissa, tomato paste, peppers, garlic, cumin, and 1/2-3/4 teaspoon of sea salt. Stir and cook over medium heat for about 8 minutes, or until the peppers have softened, Add the tomatoes and bring to a gentile simmer, and cook an additional 8-10 minutes, or until you have a nice, thick sauce. Check for seasoning, adding sea salt if needed.

Make 8 little dips or dents in the sauce.  Gently break the eggs and carefully pour each into one of the dents.  Do the same with the yolks.  Use a fork to swirl the egg whites a little with the sauce, taking care not to break the yolks.  Simmer gently for 8-10 minutes, until the egg whites are set, but the yolks are still runny. (You can cover with a lid to hasten the process.) Remove from the heat, and drizzle with the olive oil, and then let sit for a  couple of minutes to settle.  Spoon into individual plates and serve with yogurt or labneh.

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