Shakshuka and a long overdue shout out…
This morning we planned some major grape picking and to fortify the troops. I made them shakshuka, a hearty dish of tomatoes, peppers, spices and of course, eggs. This vibrant and pretty dish is of course the photographic darling of all things social media.
Healthy, pretty and actually made with mostly pantry staples. Based on my pantry anyway!
Shakshsouka or Shakshuka is the Arabic word for scramble and is a modification of a cooked tomato based salad called Matbukha, a fact a I picked up from Levana’s beautiful book The Whole Foods Kosher Kitchen, a large (almost coffee table) hard cover book brimming with facts and recipes. In fact, as I made this dish in the morning I pulled out the book to explain the deal to my kids. Well, that is the magic of this book it is so much more than just a cookbook.
If you are thinking that I should have told you all about the book a long time back, you are right!
Now, I am slow about mentioning cookbooks on the site. It take a little time for me to make the cookbook a part of my system. After all anything gorgeous and stunning in cookbook land is worth a shout out.
If you are looking for a gift or an addition to your kitchen, especially when cooking for the holidays.
Well, now that was my good deed for the day, and we can move on to Shakshuka, a dish that people associate with Israel and was supposed to have originated in India. I pretty much made and seasoned this dish by instinct. Putting all my lovely garden tomatoes and peppers to good use. My recipe inspired by Levana’s cookbook, a match made in heaven.
The meds aka antibiotics have been kicking in enough for me to feel pretty decent being up and about. A close cousin to Shakshuka also on the site is Eggs in Purgatory.
For more happy marriages of eggs and bell peppers consider this roasted tomato and bell pepper pasta.
Shakshouka,- a beautiful colorful dish popularly found in the mid-eastern tables making for a beautiful breakfast or light dinner.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon whole cumin seeds
- 1 large onion (I use a red onion) diced
- 1 tablespoon minced garlic
- 5 large tomatoes, diced
- 1 medium sized bell pepper
- 1 teaspoon powdered cumin
- 1/2 teaspoon red cayenne pepper
- 1 teaspoon salt or to taste
- 4 eggs
- Chopped cilantro, paprika and freshly ground pepper to finish
Instructions
- Heat the oil and add in the whole cumin seeds and when they sizzle add in the onions and the minced garlic and saute until the onions are soft, wilted and beginning to turn pale golden.
- Add in the tomatoes and bell pepper and mix well.
- Stir in the cumin, cayenne and the salt. Cook the mixture for about 10 minutes, stirring the tomatoes and mixing in until the sauce is thick and fairly soft.
- Add in 1/2 cup of water and mix well and cook for another 5 minutes.
- Break in the eggs, spreading them out in the four corners. Reduce the temperature to low and cook for another 8 to 10 minutes, until the eggs are set and fairly well cooked.
- Turn off the heat, sprinkle with cilantro and paprika. Add plenty of freshly ground black pepper and serve.