I’ve been into Middle Eastern food for a good while with super hot Vindaloo being my absolute favorite, then comes a good curry and of course you can’t forget Palak Paneer and a fabulous Shakshuka. I always serve these up with a side of warm toasted Naan, drawing in a lot of appreciation from everyone eating it. I tried different recipes for this dish and was never satisfied. As a matter of fact, I was a little appalled. “Surely it has to taste better than this.” I remember thinking as I took my second bite of a very bland recipe I had come across online. Eventually, I tried another recipe and was not blown away. “My gosh! What in the heck?!” They were both quite flavorless so, I decided to do some research, (that’s typically what I do if I can’t find the flavor I want). I’ll reserch a dish for days sometimes, figuring out what ethnicities have their own versions, the base of the dish for each ethnic background, which vegetables and spices each region uses. Once I look at the history of the dish, I usually combine many of these traditional flavors that have been fusesd to each individual backdrop, and create something I feel brings it on the plate. There are times I am mesmerized by my love of this vast flavor cyclone and why I dig it so much. Never in my wildest dreams would I have thought I had a few Middle Eastern roots that may or may not help my international hunger for great cuisine, granted it dwindles down to a tiny bit of Arabian and just a smidgen more of European Jewish, but I’ll definitely take that. It explains a lot, like why Middle Eastern guys have always asked me if I’m Middle Eastern. But then again, French ask me if I’m French, Italians ask me if I’m Italian, Spaniards ask if I’m Spaniard. I can finally say “Yes” to all of it. “Yes! Yes I am! Whoop-whoop!” It’s pretty cool, in my eyes and I love telling people about my practically melting pot background and all the cool ethnicities I have coursing through my half viking veins. But, enough about that. This is my version of a super good Shakshuka. I hope you enjoy!
1 tbs olive oil
1⅓ c orange bell pepper, diced stem and seeds removed
1 c sweet yellow onion, diced
½ tsp garlic, minced
28 oz can crushed tomatoes
28 oz Chicken stock
½ tsp white pepper
¼ tsp cumin
½ tsp smoked paprika
1 tsp cayenne
Nonstick cooking spray
4 large eggs
1 c fresh cilantro
Over medium high flame, saute bell pepper and onions. Add garlic. Continue cooking until the onions soften and begin to caramelize a bit. Stir in tomatoes. Add stock and bring to simmer. Add the next 4 spices. Bring to a boil and reduce back down to a simmer. Cook half covered until thickened. Once it is done, remove from heat and set aside. In a seperate pan, youre going to cook your eggs. Shakshuka usually has the poached eggs cooked right on top, but I don’t like that. So, were going to do this. Now, if you prefer to poach them the traditional way, simply crack your eggs over the Shakshuka about half way through the cooking process and completely cover until the eggs are cooked to desired donness. If not, heat a skillet over a medium flame. Once hot, spray with nonstick, and yes, we use this on the grills for the steaks at the fine dining restaurants. Granted, it’s specific to grills. My point is, a lot of the same products. Anyway, add eggs. Squint about ½ tsp water in the pan as the whites start to firm and cover until eggs are done. You can season them with some fresh cracked pepper and kosher salt if desired. Place them on top of your Shakshuka and garnish with cilantro. Serve with grilled or steamed naan.
Girl-Chef Tastes 