January 19, 2016

In the Kitchen: Shakshuka

Shakshuka

One of the best meals we had in Charleston was brunch at Butcher and Bee. This restaurant, who only serves lunch, brunch, and latenight, quickly became on of our favorites this summer. They have a rotating meal so you can rarely get the same meal twice, which is sometimes a little disappointing because everything is so good. I knew I had to recreate the shakshuka I enjoyed at brunch. I've made it before, but it was a tad bland. This shakshuka was rich and flavorful, the perfect dish to enjoy on a cold winter morning. Paired with pita and a dollop of tahini sauce, and this dish takes on a delicious mediterranean flare. Plus, you get to enjoy tomatoes in the dead of winter, when I start thinking I'll never enjoy them again. 

Shakshuka
Shakshuka
Shakshuka
Shakshuka


 Shakshuka

1 onion, chopped
1 red pepper, chopped
2 tbs olive oil
3 garlic cloves, minced
1 tsp smoked paprika
1 tsp cumin
1 tsp salt
pinch cayenne pepper
1 28 ounce can plum tomatoes
4 eggs
1 tbs chopped parsley
tahini sauce
pita bread

Preheat oven to 375 degrees.

Heat a cast iron skillet over medium heat. Once warm, add olive oil and swirl around pan. Add onion and red pepper and saute for 10 minutes until soft. Then, add garlic and spices and saute for about 1 minute until fragrant. Add plum tomatoes two at a time breaking them up with a spatula until almost all the juice has been absorbed. This will help char the tomatoes and build a nice base for the dish. Once all tomatoes have been added, add remaining tomato juice from can. Turn heat down to low and simmer for 10 minutes until thickened.

Once thickened, create four indentions in the tomato mixture for the eggs. Crack eggs in to indentions and place in oven. Bake for 10 minutes until whites have set. Remove from oven and allow to cool for 2 minutes. Top with chopped parsley and serve with tahini sauce (I buy mine from Trader Joe's) and pita bread.

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