Shakshuka

June 30, 2012

Shakshuka

Page 87, Ottolenghi

Ottolenghi knows how to make eggs. So does SG. Twice in one week, amazing egg dishes were part of the Plenty. And what Plenty it has been. A magnificent reminder from the universe this week that if you are brave enough to ask for plenty, and willing to work for plenty, it will arrive. While I worked on Thursday, SG made me a breakfast of vegetables chosen from our garden, eggs from Jaime’s hens, and some fabulous Delice de Bourgingon cheese. I swooned. You would too.

Then on Saturday, as our week with S came to an end, I made the Ottolenghi recipe that I have been hoarding – an egg dish that I knew B would adore. It was such the perfect end to a week of abundance and plenty. We feasted and savored and then packed up to take our dear one home. And that had it’s own version of plenty – tattoos and connections and reunions and joy. We are reveling in the plenty around here – and enjoying every minute of it. Thank you universe.

      

Yotam says: ‘In a tiny alley in old Jaffa there’s a little restaurant serving food to customers sitting outside at shared shabby tables. The place is heaving around lunchtime and everybody, more or less, is eating the same thing. The place is called Dr Shakshuka, after its signature dish, and this is, obviously, what everybody’s tucking into. Shakshuka is a North African dish with many variations. Some add preserved lemon, others feta and different herbs and spices. It is my ideal brunch fair. Cook and serve it in individual pans, if you have them, or in one very large one. Chunky white bread on the side is a must.’

  • 1/2 tsp cumin seeds
  • 3/4 cup light olive oil or vegetable oil
  • 2 large onions, sliced
  • 2 red and 2 yellow peppers, cut into strips
  • 4 tsp muscovado sugar
  • 2 bay leaves
  • 6 thyme sprigs, leaves picked and chopped
  • 2 Tbsp chopped parsley
  • 2 Tbsp chopped cilantro, plus extra to garnish
  • 6 ripe tomatoes, roughly chopped
  • 1/2 tsp saffron threads
  • 1 pinch(es) cayenne pepper
  • up to 1 c water
  • 8 free-range eggs
  • salt and black pepper

Method

  1. In a very large pan dry-roast the cumin seeds on a high heat for 2 minutes. Add the oil and onions and sauté for 5 minutes. Add the peppers, sugar and herbs and continue cooking on a high heat for 5-10 minutes to get a nice colour.
  2. Add the tomatoes, saffron, cayenne and some salt and pepper. Reduce the heat to low and cook for 15 minutes. During the cooking keep adding water so that the mix has a pasta sauce consistency. Taste and adjust the seasoning. It should be potent and flavoursome. (You can prepare this mix well in advance.)
  3. Remove the bay leaves, then divide the pepper mix among four deep frying pans, each large enough to take a generous individual portion. Place them on a medium heat to warm up, then make two gaps in the pepper mix in each pan and carefully break an egg into each gap. Sprinkle with salt and cover the pans with lids. Cook on a very (!) gentle heat for 10-12 minutes, or until the eggs are just set. Sprinkle with coriander and serve. Recipe from Plenty by Yotam Ottolenghi

 

 

 

 

 

 

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One response to “Shakshuka

  1. Pingback: Year of Plenty Top Five Lists and the final Ottolenghi dish « The Year of Plenty

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