Friday, November 4, 2011

What I'm eating now: Shakshuka

If you're a lover of runny yolks, look no further: I have a wonderful idea for your lunch today. Or impromptu weekend brunch party. Or weekday dinner. Yes it's that good, and what's more, it's cheap, healthy, and comes together in a flash. You can make it for one, two, or up to eight people. Technically you could scale it up even further, but that would need a really large pan, which I'm guessing most of us don't possess. Best of all, it really is a one-pot meal. Sold already?

Shakshuka is a Tunisian dish of eggs poached in a spicy tomato sauce. I think of it less as a recipe and more of a blank canvas, though. In the mood for Middle Eastern? Stick with the traditional version. Craving some Indian spice? Swap out the harissa for garam masala and add a splash of coconut milk to the sauce. More in the mood for Mexican? Jazz it up with cumin & coriander, serve with dollops of sour cream and sliced avocado.

Recipe: Shakshuka (serves one; scale up if you have more people)

2 large eggs
1 large ripe tomato, chopped (if out of season use equivalent in canned)
1 shallot, minced
1 clove garlic, minced
1 jalapeno or hot pepper, minced (more or less to your taste)
2 t harissa
1 t sweet paprika
1 T olive oil
Salt & pepper to taste
Pita, Crumbled feta & chopped parsley or mint for serving
Heat the oil in a small skillet. Add the onion, hot pepper and garlic and cook for a few minutes, till soft. Add the tomato, spices and season to taste. Once the tomatoes have collapsed (about 2-3 minutes) crack the eggs over the surface of the stew, spacing them evenly. Cover and cook for about 5 minutes, or more depending on how you like the eggs. Serve at once, topped with crumbled feta and chopped herbs. Have plenty of bread available to mop up the delicious sauce!