Shakshuka is one of our favorite dishes. There are many ways
to make it, this is how I do it.
When I make it, it is just for the two of us, so if you are
with more, you'll have to use more ingredients.
I am not a huge fan of garlic, and use only onions and
tomatoes for the Shakshuka.
Cast iron skillet
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I use my 8 inch cast iron skillet for making Shakshuka.
Some cast iron fans would be anxious to do so, because the
tomatoes should be bad for the seasoning of the iron, but I
never had any trouble with it.
The secret of cooking with cast iron is that you keep the heat
low and give it enough time to pre-heat. Only pour in oil when
the skillet is hot and just before you add the first
ingredients.
We cook on an electrical induction stove. I put the heat on
number 4 (on the scale of 1 to 9) and than start peeling and
chopping the onion. When the onion is all in small pieces, the
skillet is usually already hot enough.
Bread
-----
Bread is the essential accompaniment for mopping up sauce and
yoke. The best for this would be a French baguette, but
unfortunately, no Dutch bakery knows how to make these.
We settle for pre-cooked baguette-like things from the
supermarket, that we finish in the oven, while the onions are
simmering.
Oil
---
For cooking, I just use standard sunflower oil, which is a lot
cheaper compared to olive oil.
The unsaturated fatty acids will break down at higher
temperatures anyway, so there really is no need to cook in
olive oil.
I add some olive oil to the Shakshuka, but this is only for
the taste. I do this right before the eggs go in it.
Onion
-----
I start with the onion. Use one big onion or two smaller ones.
Chop into little pieces. Pour some oil in the already hot
skillet and cook the chopped onion until it becomes soft and
start to turn golden.
Ginger
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Shakshuka should be spicy and rich of flavors, and this starts
with the ginger. Take a piece of fresh ginger and cut it up in
very small splinters, and stir through the onion.
Tomatoes
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Depending on the size, I use three to four tomatoes. Chop into
small pieces and stir through the onion and ginger.
Tomato puree
------------
I add a very small tin of tomato puree. Also I add a halve cup
of water.
Lemon juice and white balsamic vinegar
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Add a rich squeeze of lemon juice and some white balsamic
vinegar. And to get that yummy sweet and sour taste, add some
artificial sweetener (we must avoid sugar).
I also like to add one or two table spoons of Greek yogurt.
Seasoning
---------
Now it is time to add some seasoning. Chilly or cayenne
pepper, cumin (both crushed cumin as well as whole cumin
seeds) are a must, but I also like to add some white pepper,
smoked paprika, oregano, thyme, basil, and some coriander.
Stir every thing good.
Simmer
------
Let the food simmer for 20 minutes or so. This will vaporize
the water and soften the tomatoes. Now is good time to open a
bottle of your favorite wine and pour your first glass. Let
it simmer while you enjoy your wine.
Taste the sauce and if needed, add some chilly or cayenne
pepper if you like it a bit spicier.
Don't worry about your Shakshuka being too wet. Most of the
time it looks too wet when you add the eggs, but when served
it is just fine. Also, you want it wet enough so you can mop
your bread. This is part of the Shakshuka feast!
Eggs
----
Pour a table spoon of olive oil over the sauce and give it a
last stir.
Officially you should make some divots for the eggs, but my
onion-tomato sauce is soft enough so I don't bother.
Break four eggs. Be careful to not break the yokes and put
these on the onion-tomato blend. Top off with thin slices of
soft goat cheese.
Now cover the skillet with a lid and let simmer for another 6
to 10 minutes, depending on the size of the eggs.
The eggs should be just set.
Slice the bread
---------------
The slices should not be too thick, go for about 8 mm.
Serve
-----
The Shakshuka must be served in the skillet, so you can mop up
the wet parts with the bread.
Extras
------
Shakshuka has originally been created to accommodate every
thing that has been left over, so you can be creative here.
Sometimes I put a chopped up courgette (egg plant) in it. Chop
the courgette into small dices and cook until soft, before
adding the tomatoes.
Another option is to stir some pre-cooked broccoli through to
tomatoes.
