Hi again! it’s me and my whims again. and this time, how to make a delicious Shakshuka (oriental fried tomato+egg dish) with what you probably have in your house. well, except for maybe tomato puree. go get it.
Now, when I cook, I usually prefer to work harder but make smaller portions. the dish is much better when cooked in small quantities because it’s easier to control and fine tune, every little thing counts: the cookware, the spices, the technique. let’s hope you enjoy this dish at least as much as I do:
To serve 2 you’re gonna need:
Firstly, you’re gonna need a tin pan, about 8″ in diameter. yes. tin. it sears it all real good. if you can’t get one just use any pan. don’t use a pot.
Ok, now the ingredients:
1 large clove of garlic. finely chopped
2 ripe (!!) chubby tomatoes, gutted and diced (as in, take out the inside and throw it away. that’s 1/2 of the secret to the taste…)
100% natural tomato puree (not paste, not sauce, not juice. puree).
Fresh black pepper
I also add Sriracha sauce or Jalapinio pepper, to spice things up. you don’t have to tho.
alternatively you can add goat cheese, feta cheese, or even sausages. I don’t.
Here’s how it happens:
pour a thick layer of olive oil (don’t be cheap!) to the pan, fire on max. this thing is going quick & painful (for the pan…)
let the oil warm up, then throw the garlic in. let it fry for 10 seconds, or at least until you sense that they would imminently start burning (don’t let it brown! it ruins the dish).
throw the thinly diced tomatoes and stir until they start to soften and add 3 tea spoons of paprika.
Add in the tomato puree, the trick here is to have the tomatoes “swim” in puree, but not disappear. the tomatoes need to be visible so their fresh taste won’t go away. trust your eye on this.
then let it simmer while occasionally stirring. add a thin layer of black pepper (freshly ground of course), salt to taste (don’t be shy), and then a brave 3/4 spoon of sugar. stir over and over again (not continuously but with a sense of commitment).
once the sauce is bubbling and the mix is thicker than it is runny, give it a swift spill of olive oil (make a line shape), and finally, the egg. DON’T MIX IT. leave it whole. then let it simmer for ~5 more minutes with the egg inside (or until you reckon the egg is done). if you like a well cooked yolk, cover the pan throughout this interval. make sure your final result is thick and aromatic, borderline burnt (but not really). I recommend eating it directly from the pan with white bread.
now you have a surprisingly minimalistic yet delicious oriental Shakshuka.
I’ll post a picture later on.