shakshuka
I have been a little MIA on this blog and in life. A week ago, my friend shared a sourdough starter with me. I never had one before so I did not quite know what to expect. Nurturing a sourdough starter does take some work- it has a regular feeding schedule and needs to be fed very specifically. I did not do so well keeping my herb garden alive, so I was slightly worried that my sourdough starter could potentially not last very long either. I took a chance on this new venture. Since things are, well, very uneventful right now, I figured I could manage taking on the responsibility of being a new sourdough starter mom. It has been great. I have made four loaves since I got the starter last week. Of course, we can't eat that much bread, so I have been distributing the sourdough goods to anyone who wants a loaf. I recently experimented with making an olive sourdough loaf which turned out delicious. My first thought after making the olive loaf was how great it would be paired with a shakshuka. Guys, I have been planning this for days. Though, I wanted to hold off until the weekend so Ryan and I could brunch together.
Shakshuka
INGREDIENTS
3 Tbsp extra virgin olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 tsp cumin
1/2 tsp smoked paprika
1 1/2 tsp harissa (spiciness can vary with brand, more or less to taste)
1/2 tsp crushed red pepper flakes (I started out with 1/2 tsp and ended up adding a little more when adjusting the seasoning. But it is good to start out with less so you can adjust to your preference.)
28 oz can diced tomatoes in juice
kosher salt and freshly ground black pepper to taste
6 eggs
1/2 to 1 cup crumbled feta
fresh flat-leaf parsley
DIRECTIONS
1. Heat oil in medium skillet on medium low heat. Add onions and red bell pepper and cook until softened.
2. Add in the garlic and stir until fragrant, about 30 seconds to 1 minute. Stir in cumin, smoked paprika, harissa, crushed red pepper flakes, good pinch of kosher salt and a few cracks of freshly ground black pepper. Add diced tomatoes to skillet and stir well to combine. Allow the tomato mixture to warm through completely. Taste the tomato mixture. Adjust seasonings (salt, freshly ground black pepper, and crushed red pepper) to taste. Simmer for a couple more minutes.
3. Make 6 wells in the tomato sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny. Cover with a lid for a few minutes while simmering to expedite the process.
4. Off the heat, top with crumbled feta parsley. Serve warm, preferably with crusty bread.
We had a busy morning, so we needed this shakshuka brunch and it really hit the spot. The olive loaf I made really complemented the dish well. I brushed a few pieces with EVOO and toasted in the oven while I was working on the shakshuka. Crusty, toasted bread is the perfect vehicle to scoop up the tomatoey sauce and eggs. And if you need any bread, you know who to call right now.
Shakshuka
INGREDIENTS
3 Tbsp extra virgin olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 tsp cumin
1/2 tsp smoked paprika
1 1/2 tsp harissa (spiciness can vary with brand, more or less to taste)
1/2 tsp crushed red pepper flakes (I started out with 1/2 tsp and ended up adding a little more when adjusting the seasoning. But it is good to start out with less so you can adjust to your preference.)
28 oz can diced tomatoes in juice
kosher salt and freshly ground black pepper to taste
6 eggs
1/2 to 1 cup crumbled feta
fresh flat-leaf parsley
DIRECTIONS
1. Heat oil in medium skillet on medium low heat. Add onions and red bell pepper and cook until softened.
2. Add in the garlic and stir until fragrant, about 30 seconds to 1 minute. Stir in cumin, smoked paprika, harissa, crushed red pepper flakes, good pinch of kosher salt and a few cracks of freshly ground black pepper. Add diced tomatoes to skillet and stir well to combine. Allow the tomato mixture to warm through completely. Taste the tomato mixture. Adjust seasonings (salt, freshly ground black pepper, and crushed red pepper) to taste. Simmer for a couple more minutes.
3. Make 6 wells in the tomato sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny. Cover with a lid for a few minutes while simmering to expedite the process.
4. Off the heat, top with crumbled feta parsley. Serve warm, preferably with crusty bread.
We had a busy morning, so we needed this shakshuka brunch and it really hit the spot. The olive loaf I made really complemented the dish well. I brushed a few pieces with EVOO and toasted in the oven while I was working on the shakshuka. Crusty, toasted bread is the perfect vehicle to scoop up the tomatoey sauce and eggs. And if you need any bread, you know who to call right now.
Comments
Post a Comment