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January 20, 2007

shakshouka

First off, ck's shakshuka* recipe over at jewlicious is widely proclaimed to be the most authentic in all the internets, so definitely check that out first. I didn't follow it exactly because I was making it for breakfast, and it's dangerous for me to go out to public places like the grocery store before I've had my coffee, but I think I stayed in the spirit of the recipe. I make no claims to authenticity, only tastiness. I actually suspect the original author might have a fit over the fact that I cooked this all in a wok.

I used:

6-7 whole smallish tomatoes, cut into quarters
a small splash of some italian tomato purée that i found in the fridge, to thicken it.
3 thai chilies, cut up real small
some fire-roasted bell pepper, cut into small chunks
4 cloves of garlic, chopped but not too squooshed

I let this all cook until the constituent parts became impossible to identify and it became a red, spicy-smelling stew. Then I added some paprika and olive oil, and a little later salt. (best to add salt late, i think.)

Then I let it cook, covered, till it looked about the right consistency. Then I made some wells with the back of the spoon and broke 4 eggs into it. Note: it takes a while for the whites to look cooked enough, but it goes from almost-cooked-enough to hard yolks very quickly.

This needs to be served in a bowl. And you need some bread to sop up the tomatoey goodness.

* shakshuka, shakshouka, chakchouka, shaksuka, etc...

Posted by amanda at 11:55 AM | TrackBack