Shakshuka (Recipe)

Here is a recipe that we find to be delicious, satisfying, and elegant. It’s great for parties of three to four, but what an awesome thing if you made this for a party of eight or so. You eat it straight from the skillet, as each dinner guest spoons the tomato goodness from the pan and spreads it on a thick slice of bread. Or just slurps it straight from the spoon. Love each other and have napkins on hand.

Shakshuka

Serves four

(adapted from a Kinfolk Magazine recipe)

Note: the base for this recipe is eggs, canned tomatoes, and toast. On a tight budget, just these ingredients, with a dash of salt and pepper, olive oil, and a bit of melting butter, would be quite good.

Ingredients

-          Olive oil, for sautéing

-          One onion, finely chopped

-          Three cloves of garlic

-          One teaspoon of cumin (Improvisation is allowed! Try instead a dash or two of dried basil, thyme, or oregano.)

-          One (28 0z) can of whole peeled tomatoes, crushed gently with hands (diced tomatoes also work)

-          Salt to taste

-          Four to six eggs

-          One large ball of mozzarella cheese, or any other favorite, for slicing and generous sprinkling

-          A handful or two of finely chopped spinach (optional)

-          One tablespoon of chopped parsley

-          One tablespoon of freshly torn basil

-          Thick slices of sourdough or wheat bread

-          Butter for the bread

   
 How to

1.       Heat oil in a skillet able to hold four to six fried eggs. Sauté the chopped onion and garlic on a gentle, low heat, until the onions are slightly limp and translucent.

2.       Add spices and stir to incorporate at medium heat.

3.       Add the tomatoes after crushing them and their tomato juice. Lower heat and let simmer for fifteen minutes until the mixture is thickened. Add a dash of salt.

4.       Using a wooden spoon, create a small hole in the tomato mix and crack an egg into it, repeating for each egg. Space the holes out over the skillet.

5.       After adding the eggs, cover the skillet with a lid for 6- 8 minutes on medium heat. Add more time if you like your eggs on the less runny side. While the eggs are in the process of setting, lift the lid and quickly toss on the cheese and chopped spinach, if desired.

6.       Once you like the look of your eggs, remove the lid and take the skillet off the burner.

7.       Let cool slightly, and then serve with buttered toast, a warming drink, fluffy cloth napkins, and big soup spoons.