Serves 10 people
Best for: Brunch, Parties
Recommended dishes to serve with: chickpea hummus
Cookware needed:
- Stainless steel saute pan with handles (cover is needed)
- Grill pan (any would do)
Ingredients:
- 4 red / yellow / orange bell peppers (best if you use a combination of either color)
- 5 eggs (I used high-quality Japanese eggs for better flavor but feel free to use regular eggs)
- 4 diced fresh tomatoes
- 1 cup of roughly chopped kale
- 1 purple onion (julienned, around 6mm or 1/4 inches thick)
- 400g canned tomatoes (chopped or crushed tomatoes preferred)
- 1 cup of vegetable stock
- 2 tablespoons of crumbled feta cheese
- 1 tablespoon of minced garlic
- 2 tablespoons of chopped parsley
- 3 tablespoons of extra virgin olive oil
- 6 pieces of pita bread (halved)
- 2 cups of chickpea hummus (you can replace with store-bought hummus but it's not as good as the homemade one!)
Seasoning:
- 2 tablespoons of cumin (add more if needed)
- 3 tablespoons of paprika
- 2 teaspoons of sugar
- Salt & black pepper to taste
- 2 teaspoons of red pepper flakes (optional)
Method:
Add olive oil to the pan and heat the pan up on high heat.
Add purple onions to the pan and saute until it gets slightly soft.
Add the bell peppers and saute for around 2 minutes. Then add minced garlic to the bell peppers and keep sauteing until the bell peppers get slightly soft.
Add the diced tomatoes and saute until they become soft. Make sure the mixture in the pan is only slightly wet at this point.
Add the canned tomatoes and seasoning. (Only add red pepper flakes if you like your sauce to be spicy, if not, don't add them at this point.)
Add the vegetable stock to the pan and saute for a bit. Make sure the sauce is not too salty for the saltiness will be filled in by the feta cheese later.
Turn the heat down to a simmer and simmer until the sauce is reduced by half. Make sure to taste your sauce during this process and add more seasoning if needed.
Once the sauce is reduced & well seasoned, use a spoon and make 5 little wells on the pan. Add one egg into each well and season the top of the eggs with salt & pepper. (Do not stir at this point)
Slowly cook the eggs by covering the pan with the lid on and simmering for another 5-7 minutes. (Please keep checking on your eggs, time is only for reference. We are aiming for runny eggs here. Cook longer if you prefer harder eggs.)
Take out a grill pan, dip a paper towel with olive oil and wipe the surface of the grill pan to coat it with oil. Put it on high heat.
Once the grill pan is hot enough, add pita bread and slowly toast them on the pan. Once it is warmed up and has grill marks on them, remove it from the pan, cut the bread in half with kitchen scissors (to avoid ripping), loosen up the pockets inside with your fingers, and put it on a plate to serve next to the shakshuka later.
Back to the shakshuka, when the eggs are half cooked (I hope you went for runny eggs!), remove the lid and garnish with chopped parsley, crumbled feta cheese, and red pepper flakes (optional).
Serve with the whole pan and with the pita bread & the chickpea hummus on the side.
How to enjoy this dish with the sides:
Open up the pita bread, add the hummus into the bread first, then add the shakshuka on top of the hummus (make sure you get that egg!), and get lost in the world of amazing flavors.
You're welcome. :D
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