In the last post, I mentioned the delicious menu, and showed how to make Swiss chard fritters. Well, the highlight of the dinner was something I had heard of but had never made. It’s called Shakshuka, and it’s a tomato, red pepper and onion stew that you then poach eggs in. Unbelievably easy, and incredibly good! the great thing about it you can easily make the stew and save it, then warm it up and poach the eggs. This was another recipe out of the Jerusalem cookbook. I highly recommend it!
Shakshuka (adapted from Jerusalem)
- 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/8 teaspoon cayenne, or to taste
- 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
- 3/4 teaspoon salt, more as needed
- 1/4 teaspoon black pepper, more as needed
- 5 ounces feta cheese, crumbled (about 1 1/4 cups)
- 6 large eggs
- Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Cover the skillet and allow this to bubble away until eggs are just set, 7 to 10 minutes.
- All you’ll need to eat this is lots of bread!