Shakshuka- baked eggs, tomato and goodness

This dish has been floating in my thoughts since Feb 2014 when Chloe and I visited Irving Street Kitchen in Portland and I ate their, quote “Moroccan Slow Poached Eggs and Grilled Garlic Rubbed Toast”.It was spicy, simple yet had depth and very good.

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The house smoked Tasso side of bacon also rang my bell. I basically searched online tomatoes and baked eggs and Shakshuka popped up. But really it’s not a name that’s going to stick in my overcrowded mind. I also reached for the wonderful Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi. They have a fantastic website as well.

I drew, as always, from a combination of recipes- Jerusalem, David Liebowitz’s Shakshuka and a simple version in the NYTimes.

Here’s my version – Print Recipe {shakshuka recipe}

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I liked using a couple whole spices along with the powdered- here were the fun ones. Note how similar the seeds are with the caraway being just a tad darker than the cumin.

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You could substitute ground spice for either of these but using the seeds gave me a chance to use this- after a good dusting off.

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My version used 2 red peppers, 1 green pepper, 1 onion and 3 cloves of garlic sauteed in about 3T olive oil (see blurry photo) then I added spices and cooked another few minutes to release their fragrances. Then where I strayed from the majority is I added 3 cans of diced tomatoes vs 2. I personally wanted it a little juicier and to be totally honest that stemmed from overdoing the cayenne.

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Fast forward: added spices, 3 cans of tomatoes, cider vinegar and honey… then you can add about 4oz of feta here before topping with eggs OR throw it on after the eggs.

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I’ve been making a cheese with no name- I call it a farmstead cheese and I can grate it. It’s very feta like in taste. 100% raw Jersey cow milk with a mesophilic culture (but we’ll save that for another time)

Shakshuka @wendyellenthomas.com-4This was a delicious brunch and with virtually making it the night before it was a cinch to pull together. I added sides of Hempler’s applewood smoked bacon and breakfast potatoes. And crusty sourdough of course.

Shakshuka @wendyellenthomas.com-5My eggs cooked about 90 seconds longer than needed here I think. But I made another round the following day as well adding raw chopped spinach to the bowl and topping with the tomato and eggs

Shakshuka @wendyellenthomas.com-7And I watched these eggs like a hawk… and didn’t have any sides to distract me! Shakshuka @wendyellenthomas.com-9I was very pleased with this dish and it will stay in the forefront for summer when peppers aren’t so expensive! You can tell me I should have posted in summer but well I couldn’t wait any longer.

And don’t forget your crunchy bread. Here’s my rustic sourdough.

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And some life photos…Here’s a killer rainbow that graced us last week

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My Muesli and early signs of spring

My Muesli and early signs of spring

Just a little mention that this was scheduled to go out yesterday when it was written (my Tuesday) but got pushed back due to last minute realization of pancake day and my urgent need to pass on my realization. x wt….

Hello sweet early crocuses and snowdrops…

~

We had an extended weekend with friends who stayed over Sunday night and turned our Monday into an extended Sunday… love that. So is today really Tuesday? Doesn’t feel like it because Chloe is on winter break for a week and O is on his semester break, it’s 9.30am and I’m writing from bed with lemon scones, kumquat marmalade and tea that O just brought down. Don’t hate me.

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