Shakshuka | Basics with Babish
This Shakshuka recipe is quick and easy, just like my trusty kitchen sidekick- the Quicker Picker Upper. Keep an eye out for more quick recipes brought to you by the Quicker Picker Upper coming soon. Proud to partner with Bounty who, together with Feeding America, is helping to provide 10 million meals to people in need. For more info, click here: y
Classic Shakshuka Recipe:
Ingredients
-¼ cup diced onion
-3 cloves of garlic, crushed
-1 tsp ras el hanout
-½ tsp ground aleppo pepper
-½ tsp whole cumin seeds
-28 oz can fire-roasted tomatoes (whole or crushed)
-¼ tsp cayenne pepper
-1 Tbsp smoked paprika
-1 ½ tsp Harissa paste
-½ cup roasted red peppers
-4-5 large eggs
-Feta cheese (for garnish)
-Parsley (for garnish)
-Honey (for garnish)
-Crusty bread (for serving)
1. In a stainless steel pan, preheat 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced onion and sweat the onions for 3 minutes over moderate heat.
Once translucent and soft, add in 2-3 cloves of garlic and saute for an additional 30 seconds before adding 1 teaspoon of ras el hanout, ½ teaspoon of aleppo pepper, and ½ teaspoon of whole cumin seeds. Toast the spices for about 30 seconds, and remove the pan from the heat if it starts to get too hot.
2. After toasting for 30 seconds or until very fragrant, add in a 28 ounce can of fire roasted tomatoes. If your tomatoes are whole, crush them up with a spoon in the pan. Bring that to a simmer and add ¼ teaspoon of cayenne pepper, 1 tablespoon of smoked paprika, 1 ½ teaspoons of harissa paste, and ½ cup of roasted red pepper.
3. Once everything is added, bring it to a boil. Once boiling, lower the heat and let it simmer for about 20 minutes, or until the sauce thickens.
4. After the sauce has thickened and small egg divots can be formed, use a spoon to form a well in the sauce and crack an egg inside each well. I usually make 4 or 5 eggs.
5. Gently spoon the sauce up and around the whites of each egg to help them cook more evenly. Lower the heat, cover with the lid and let it gently simmer for 5 minutes. After 5 minutes make sure the whites of the eggs have set.
6. Remove from the heat and begin dressing it up with a variety of toppings. I recommend some crumbled feta cheese, chopped parsley, and a drizzle of honey. Serve alongside some good bread.
Italian-Inspired Shakshuka Recipe:
Ingredients
-Spicy Italian Sausage
-¼ cup diced onion
-5 whole garlic cloves, crushed
-¼ cup sun-dried tomatoes
-28 oz can crushed tomatoes
-¼ cup basil, chopped
-4-5 large eggs
-Low moisture mozzarella, sliced into pieces
-Parmesan cheese (for garnish)
-Fresh basil (for garnish)
-Crusty bread (for serving)
1. Start by cooking some spicy Italian sausage in a little oil over medium high heat. Break the sausage into pieces with your spoon and saute over medium heat for 4-5 minutes until it has nicely browned. Set sausage aside.
2. Add the diced onion and then sweat in the sausage fat for 3 minutes over moderate heat.
3. Once translucent and soft, add in 5 whole crushed cloves of garlic and 1 tablespoon of sun-dried tomatoes. Saute until everything is fragrant and add 28 ounces of crushed tomatoes and ¼ cup of chopped basil.
4. Add the sausage back to the pan, mix everything together and let simmer for 20-30 minutes, until it has reached the right thickness.
5. Make little wells and add an egg to each well. Add a few pieces of low-moisture mozzarella to the top of the sauce as well. Lower the heat, cover with a lid, and let stew for 5 minutes before checking to make sure the egg whites have set.
6. Plate and garnish immediately with some freshly grated parmesan and fresh basil. Serve with some good bread.
Mexican-Inspired Shakshuka Recipe:
Ingredients
-Chorizo
-¼ cup onion, diced
-5 whole garlic cloves, crushed
-½ tsp whole cumin seeds
-1 Tbsp smoked paprika
-28 oz can crushed tomatoes
-4-5 large eggs
-1 jalapeno, sliced
-Manchego cheese
-Cilantro (for garnish)
-Tortillas (for serving)
1. Start by cooking some chorizo in a little oil. Use your spoon to break up the sausage and saute over medium heat for 4-5 minutes, until nicely browned. Set aside.
2. Add the diced onion and sweat the onions in the chorizo fat for 3 minutes over moderate heat.
3. Once translucent and soft, add in 5 whole crushed cloves of garlic, ½ teaspoon of whole cumin seeds, and 1 tablespoon of smoked paprika. Saute until everything is fragrant and then add 28 ounces of crushed tomatoes.
4. Add the chorizo back to the pan, mix everything together and let simmer for 20-30 minutes until it has reached the right thickness.
5. Repeat steps 5 and 6 from the Italian method above.
Recipe: a
Music by Chillhop: n
Blue Wednesday – “’90s Kid”, “Murmuration (feat. Shopan)”
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