Tuesday, May 9, 2017

Shakshuka with Olives & Hummus


What the heck is "shakshuka" anyway?

When I was a kid we called this "eggs in purgatory" and when I got a little older, we called it "hangover eggs".

I now call this dish "shakshuka", a Middle Eastern name I learned from my favorite chef Yotam Ottolenghi (who is Italian & Israeli....best combination).

It's basically just poached eggs done in a tomato sauce, usually prepared in a cast iron skillet with some spices.

Here, I made it for one. Just for me.

This is the best breakfast I can think of. Good for one or a crowd.


Shakshuka w/ Hummus & Olives: (adapted from Primal Gourmet) serves 2-4

2-3 eggs
1 small can of cherry tomatoes w/ juice (or 1 cup of halved fresh cherry tomatoes)
1-2 cloves garlic, chopped
a small yellow onion, chopped
1 tsp harissa paste
1/2 tsp smoked paprika (pimenton)
handful of kalamata olives
fresh cilantro, parsley or chives for garnish
hummus to swirl into at the end (I buy King's Organic Hummus)

Heat olive oil in a large nonstick skillet or very well-seasoned cast iron skillet over medium heat.

Add onions and garlic to the oil, season with a pinch of salt and sauté until translucent and soft.
Sprinkle in smoked paprika and toss to coat the onions and garlic. Cook for about 1 minute with the spices.

Add in tomatoes, harissa and olives and season with another pinch of salt and pepper.

Mix the tomatoes with the onions and garlic. Lower the heat to a medium-low and simmer the sauce.
Continue to cook the tomatoes for a few minutes, stirring occasionally to prevent the bottom of the pan from burning.

When the tomatoes are nice and chunky and starting to thicken, begin to crack the eggs directly into the tomato sauce.

Using a wooden spoon or spatula, create a small hole in the sauce and carefully crack an egg into the hole you have made. This will help the egg to cook into the sauce, rather than on top of the sauce.


Cover the skillet with a lid and cook until the whites have firmed-up but the yolks are still runny, approximately 4 minutes (cook longer if you like a firm yolk).


At the end, swirl in about a tablespoon of hummus (don't skip this, it's fantastic).

Garnish with fresh herbs.

Serve with pita toasts and dig in!


7 comments:

Lisa Favre said...

I have actually tried shakshuka before and it really does taste amazing. Your rendition looks great! I should try making it at home.

Lisa Favre
marblecrumbs.com

Bebe said...

There’s one ant at every picnic. Doesn’t the cast iron skillet flavor the tomato sauce? I was taught that cast iron and tomatoes are not best friends. ???

Stacey Snacks said...

Bebe,
Since it is only a 10 minute dish, the tomatoes don't do a thing in the cast iron skillet.
Same goes for the rhubarb upside down cake I am posting on Thursday......the acidic rhubarb does fine in the cast iron.......I guess I wouldn't store a lasagne in one, but trust me, I have read so much about it, and it doesn't impart a taste or change a thing.

:) Stacey

Trigirlpink said...

Breakfast? I'm making this for a quick dinner. Yum.

Tracey Prever Photography said...

Looks yummy! But when do you add in the harissa, and where can I buy that?

Stacey Snacks said...

Tracey,
I just updated the recipe...thank you for noticing.

You add in the harissa paste (which makes this dish fabulous!) with the tomatoes......it's a spicy North African Moroccan tomato paste in a tube or jar.....you can get it on amazon and any middle eastern grocery. My supermarket sells it here in NJ.
I bring the real stuff back from Paris.

Stacey

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