It’s been a while, and this time I am posting about real food.
“Shakshuka!!” (isn’t it fun to say?) is a Jewish dish I have been long wanting to try out. I’ve seen a few drool inducing photos online and a couple of ‘simple enough’ recipes.
So tonite I decided to wing it and I cooked it from recalling what I had read.
Shakshuka actually reminds me of another dish my sister in law taught me, ‘Kacang Phool’…which I have blogged about before. The main differences being that this dish does not have beans in it, and the eggs are simmered, not fried. (I think chick peas might be a nice addition actually).
Essentially, this dish is described as eggs simmered in a spicy tomato sauce. It can then be served with pita or bread to sop up the juices and soft yolk of the eggs. It’s really nice and it’s filling. We have been trying to incorporate more meatless meals in our home, and this is a good choice. With simple and few ingredients, it makes for an economical meal too.
First, in a bit of olive oil, saute 2 diced red onions and 3 minced cloves of garlic.
To this, add more olive oil, 1 tbsp za’atar seasoning, 1/2 tsp cumin, 1 tsp paprika, 1 tsp dried mint and 1 diced jalapeno (seeds removed).
Add in 796 ml of canned stewed tomatoes (liquid too), breaking up and let simmer 5 minutes while you chop cauliflower. Add 1/2 cup of water and half a head of chopped cauliflower. Simmer on medium for a further 20 minutes.
Crack in the eggs, as many as will fit in the pan, if you want.
Cover and simmer on medium-low for about 10 minutes until the eggs are cooked but yolks are still fairly soft.
Plate up with toasted bread or pita and sprinkle on chives and feta cheese (optional).
Serves up to 6 people. I hope you give it a try!