Homemade Shakshuka

I’ll just come out and say it: I’m a savory brunch girl through and through. While I am an enormous proponent of the “table pancakes,” all I really want, at the end of the day is eggs. And one of my go-to dishes, both at home and at restaurants over the years, is shakshuka. It’s messy, it’s mushy, it’s spicy, and it’s insanely delicious. I’ve made pretty much every variation on shakshuka that a girl can manage, and this is my favorite version of this Middle Eastern classic. Read on to create this recipe in your own kitchen, top with the garlicky tahini, and happy eating!

Check out my recipes on Instagram at #caros_kitchen !

 

Shakshuka

Serves 2-3 people

 

Ingredients

3 cloves of garlic, chopped

Half of a red onion, chopped

1 yellow pepper

1 jar of fire-roasted red peppers

1 can of chopped tomatoes

4-6 eggs

A few glugs of good olive oil

Salt and pepper, to taste

Fresh cilantro for serving, roughly chopped

Red chili flakes for serving

 

Garlic Tahini

2 garlic cloves, chopped

A few spoonfuls of tahini

Juice of half a lemon

Salt and pepper

Water to thin

 

Using a burner on your stove, char your yellow pepper. Watching it carefully, place each side of the pepper on the burner until charred and dark, and rotate so entire surface area is charred. Cool slightly so you can handle it, then remove stem and seeds and slice into long strips. Slice the roasted red peppers the same way.

Heat a large, deep saute pan with a lid to medium heat, and add a good glug of olive oil. Saute the chopped garlic until fragrant. Add the chopped red onion, and saute until softened. Add the yellow pepper, red pepper, and tomatoes, and cook until all is soft and fragrant. Season with salt and pepper to taste. Create wells in the mixture for your eggs, and crack an egg into each well. Cover the pan and let the eggs set for 3-5 minutes, depending on how runny you like your yolks.

In the meantime, in your Magic Bullet or blender, combine the tahini, lemon juice, garlic and salt and pepper. Blend until smooth, thinning with water to get desired consistency.

Uncover shakshuka, and spoon into bowl. Top with a dollop of garlicky tahini, plus lots of chopped cilantro and red chili flakes.

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