Name: Micha Heilman
Class Year: 2019
Country of Residence: Netherlands
Why is this recipe great? What’s its backstory?
The recipe allows the natural taste from many ingredients to come out so the
dish has a full and rich flavor. I am a fan of hearty breakfasts so I eat this on a
day when I want to be satiated for a long time. I was originally served this by a
boyfriend and was very impressed by the visual presentation and flavor. I have
made it for myself several mornings since and find it irresistible. It is a delicious
and beautiful dish, easy to find ingredients for, and could be made for any meal
of the day!
Shakshuka
Serves 2-3. Takes approx. 35 minutes.
Ingredients:
- 4 eggs
- 2 cans whole blanched tomatoes (400g each)
- 2 cloves garlic
- 2 long red peppers
- ½ tsp cumin
- 1Tbsp tomato puree
- 1 Tbsp either Harissa or Pilpelchuma, dried or as a paste
- Feta cheese
- Olive oil
- Fresh Coriander
- Optional Vegan substitutions for egg: White beans, eggplant.
Instructions:
- Chop red peppers into ½ cm cubes. Fry in a pan with olive oil over medium
high heat until peppers start to soften, about 5-7 minutes. - Press or thinly slice garlic, add to the pan and keep stirring so as to not burn
the garlic. Cook for 1 minute. - Add tomato paste to the pan and cook for 1 minute, stirring constantly.
- Add 2 cans of diced tomatoes to the pan, salt to taste, Harrisa, and cumin.
- Let simmer for about 10 minutes until the sauce has thickened.
- With a spoon, hollow out a shallow bed in the tomato sauce and crack an egg
into the bed. Repeat for all eggs, spreading out the beds around the pan. Break
up cheese and add on top of the tomato sauce around the eggs. - Reduce heat to low and place the lid on the pan, cooking until the egg whites
are firm and yolks are runny, approximately 6 minutes. - Remove from heat. Coarsely chop coriander and generously sprinkle over the
top of the egg and tomatoes. - Serve immediately by spooning out whole eggs in tomato sauce.
Source:
Learned from an Austrian friend. Original source unknown.