Inspired by two different Shakshuka recipes of Yotam Ottolenghi - one from his book Jerusalem and other from his video https://www.youtube.com/watch?v=ifwylLQtUmg.
WHAT:
- 3 Tbsp Olive Oil
- 2 Tbsp Harissa sauce
- 1 Tbsp Tomato paste
- 1 Large Tomato or 2-3 Medium Tomatoes - cut into 1/4 inch dice
- 1 Red/Green Bell Pepper, - cut into 1/4 inch dice
- 4 Cloves Garlic - minced
- 1 Onion - cut into 1/4 inch dice
- 2 Carrots - cut into 1/4 inch dice
- Handful of Parsley - chopped
- Handful of cilantro - chopped
- 3 Strand of Thyme - leaves separated
- 2 Large Eggs
- 2 Small Mozzarella cheese balls
- 1 Bay leaf
- 1.5 Tbsp Cayenne Pepper
- 1 Tbsp Whole Cumin
- 1 Tbsp Ground Cumin
- 1 Tbsp Sugar
- Salt, Pepper
HOW:
- Add cumin seeds in dry frying pan over medium heat. Once the cumin is fragrant and seeds start to pop add olive oil and bay leaf and cook for 1 minute
- Add garlic and onion and cool for about 2-3 minutes
- Add thyme, bell pepper and carrots and cook for 2-3 more minutes
- Add chopped tomatoes, tomato paste, harissa sauce, sugar and cayenne pepper
- Add 2/3 of parsley and cilantro and add ground cumin
- Bring to gentle simmer and cook for 10 minutes or you have a thick sauce consistency, adjust the seasoning with salt and pepper.
- Once done, make 2 little dips in the sauce and break and pour each egg in each dip gently so the yolks remain whole
- Sprinkle mozzarella cheese pieces around
- Cover and simmer for 5-7 minutes or until egg whites are set but yolks are still runny.
- Remove from heat and sprinkle remaining parsley and cilantro and splash of olive oil (optional)
- Spoon whole egg for each person with sauce and server with some toasted white bread to dip.
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