Stanley’s Chili Shakshuka (secret recipe)

 

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When I say the word shakshuka, people often give me a strange look… like I’ve sneezed, or something. I get excited when I see that look– it means they don’t know what the heck shakshuka is, which means they have no idea what they’re missing out on. If you aren’t familiar with shakshuka, I’m thrilled to introduce the concept to you! It’s one of my favorite dishes—a simple, go-to meal that works as a breakfast, lunch, or dinner (“brinner” might be the more appropriate word, since eggs are the star of the dish). I always have the ingredients for shakshuka on hand, and it never fails to make people say “yum!”. My girlfriend just loves it.

Ingredients (for 2 person):

3 eggs,
100g of tomatoe puree,
1 big tomatoe,
1 medium onion,
1 smal courgette,
100g of mushrooms,
1 medium pepper,
2 pieces of flour tortilla,
1 dried chili,
olive oil,
2 tsp of ground cumin (most important spice),
1/2 tsp of freshly ground black pepper,
1/2 tsp of garlic powder,
1/2 tsp of paprika,
1 teaspoon of sea salt

Method:

 

 

  • Wash and chop vegetables in reasonable size. Heat the olive oil in a large frying pan that has a lid. Crush in chili, fry for few seconds then add all the veggies and season them with salt and pepper. Cook the veg over a medium heat until they’ve softened but still have a little bite – you don’t want them to collapse down too much.
  • Add tomatoe and sprinkle the cumin, garlic powder and paprika. Stir in the tomato purée and cook for a couple more minutes until the paste starts to separate.
  • Simmer the sauce for about 10 minutes, uncovered, until it has reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want the sauce runny, but it mustn’t be too dry, either. If it does look dry, add another splash of water.
  • Make 3 little wells in the sauce. One at a time, break the eggs into a cup and drop them carefully into the wells. Cook for a few more minutes until the whites are just set and the yolks are still runny. Serve with some flour tortilla on the side. If you are a savage, use them as a cutlery!

 

Cheers,

 

Stanley

 

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