Sometimes, you crave to do something a little differently. The recipe for shakshuka appeared randomly in my Facebook feed, and so my brilliant mind said, “Hey! I can make this strange Jewish dish!”
And I did.
The dish relates to the Turkish menemen, the main difference being that menemen is like scrambled eggs and shakshuka is more like poached.
I’ll provide the recipe from The Shiksa while also giving you my own version, which went a little like this:
What you need:
- 1 can of crushed or diced tomatoes
- 1 can of rotel tomatoes
- 2 tsp. tomato paste
- 1/2 of a medium onion, chopped
- 1 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. garlic salt
- 4 to 6 eggs
- parsley to garnish
- 1 Tablespoon of EVOO
What you do:
- Heat the EVOO over medium heat. Add the onions, allowing them to saute for a few minutes.
- When the onions are translucent, add the tomatoes, rotel tomatoes, and tomato paste.
- Add the spices.
- Add each of the eggs directly to the mixture.
- Cover the skillet or pot and set the timer for about 10 to 12 minutes.
- Uncover, and see if the eggs are done; you can cook the eggs to the desired level of being being done. Some people prefer them runny; some like them completely done.
- Now, you can garnish with parsley; I also discovered that sour cream is good with it.
Check out the original recipe at The Shiksa.
Get your nosh on!
Beaux
