pkafka
11-20-2009, 01:02 PM
Hello,
I was recently in Israel, and as a budding cook, I was on the lookout for new recipes. After a few weeks in Israel, and a lot of good food, I decided I wanted to master the art of cooking Shakshuka.
Shakshuka as much ethnic as it is primal.. Enjoy!
In general, Shakshuka is a dish that consists of eggs and tomato sauce... however that is Shakshuka in its most general form. I hope that some chefs will share their recipes here.
Here is my recipe. First, most cooks fry their eggs in tomato sauce; thus, they use a frying pan or skillet... I prefer to poach my eggs in the tomato, so I use a pot (deeper).
1. I begin by browning fresh garlic and red onion in some olive oil.
2. After a few minutes of that, I throw some fresh cherry tomatoes into the mix and let them cook for a couple of minutes too.
3. If I have fresh peppers, I might dice them up and toss them in too.
4. I then take canned tomato sauce (not pasta, just plain tomato), and bring it to a simmer.
5. Once it simmers, I crack whole eggs and drop 'em in to let them poach.
6. When there is about a minute left, I sprinkle fresh basil into the mix, and also save some to garnish the dish with.
7. Depending on my mood, I might put a bit of Parmesan on top... but that is circumstancial.
For me, the keys are: browning of the onion and garlic, the addition of fresh basil, and poaching the eggs as opposed to frying. Others, please share you recipes!
Here is a pic of one of my batches:
I was recently in Israel, and as a budding cook, I was on the lookout for new recipes. After a few weeks in Israel, and a lot of good food, I decided I wanted to master the art of cooking Shakshuka.
Shakshuka as much ethnic as it is primal.. Enjoy!
In general, Shakshuka is a dish that consists of eggs and tomato sauce... however that is Shakshuka in its most general form. I hope that some chefs will share their recipes here.
Here is my recipe. First, most cooks fry their eggs in tomato sauce; thus, they use a frying pan or skillet... I prefer to poach my eggs in the tomato, so I use a pot (deeper).
1. I begin by browning fresh garlic and red onion in some olive oil.
2. After a few minutes of that, I throw some fresh cherry tomatoes into the mix and let them cook for a couple of minutes too.
3. If I have fresh peppers, I might dice them up and toss them in too.
4. I then take canned tomato sauce (not pasta, just plain tomato), and bring it to a simmer.
5. Once it simmers, I crack whole eggs and drop 'em in to let them poach.
6. When there is about a minute left, I sprinkle fresh basil into the mix, and also save some to garnish the dish with.
7. Depending on my mood, I might put a bit of Parmesan on top... but that is circumstancial.
For me, the keys are: browning of the onion and garlic, the addition of fresh basil, and poaching the eggs as opposed to frying. Others, please share you recipes!
Here is a pic of one of my batches: