Posted by : Ice Artificio Thursday, February 13, 2014

After tinkering with the available ingredients in the pantry a few weeks back, I came up with this:


I wasn't sure how to define it at the time so I called it Ice's late, lazy (lame-named) breakfast for dinner. It wasn't until today that I found out that it is an actual dish (minus points for lack of experimentation and creativity XD) 

It turned out to be a dish of middle eastern/Tunisian/Arabic/Israeli origin called Shakshouka/Shakshuka. It is a popular breakfast dish with poached eggs, in tomato sauce with chili peppers, onions and the optional greens of choice. During Passover, it is a popular choice of dish minus the pita bread.

I'm still undecided whether I'm happy that my middle eastern roots aren't dead after all or bummed that it's been done before. Either way, I'm psyched that it already has a good name.



I'm thinking of making a better version in the future but in the mean time, here's what I came up with.

The recipe originally called for a skillet but as our dear Aparty didn't have a lot of kitchen equipment, I had to make do with what I had at the time. This is really the only experimental part of the day.

Here's what you need for a serving for two:
3  medium sized tomatoes, diced

1 small white onion, diced

2 garlic cloves, crushed and diced

3 large eggs

1 small pack tomato sauce/ tomato paste then add salt

1/2 cup basil/green onions/parsley roughly chopped

1/2 cup chili peppers/ bellpeppers for a non spicy alternative

Chili powder to taste, in case you change your mind about the spicy part but don't have chili peppers

Salt and pepper to make the world a better, flavorful place

cheese of choice. The recipe calls for Feta, but I only had Parmesan.

Black olives. Because I didn't have feta and this was calling me in the fridge.


The how:

Heat pan and saute the onions until translucent.

Add garlic to the mix (Tradition always taught me to saute garlic first but doing so increases the risk of burning it, making it bitter)

Add tomatoes, then tomato paste/sauce. Reduce for about 10 minutes

Add basil/green onions, leave some for garnishing later

Season. This is the last time you can mix it a lot as the eggs are coming up next

Surpise!Add eggs and let it poach in your sauce.
There's the missing egg from the earlier photo. I cooked it under boiling water. So, poaching in a poaching! XD

Optional: Top with olives and cheese

Cook until desired runniness is acquired.





Because coffee is of paramount importance. I am not a coffeeholic.

Shaksouka goes best with pita, yoghurt, a serving of salad or on it's own.

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