Shakshuka
Send your taste buds on a vacation with this hot & spicy African dip!
Impersonation is the best form of flattery? If this is the case is that why so many cooks borrow recipes from magazines, books and the internet? Do you strive to make a dish like the one who first came up with the recipe, or do you automatically try and throw in a bit of your own personality into the dish? When it comes to baking and cooking I always try and make the recipe as stated the first time through, especially when the dish comes from a foreign land like India or Africa (is it just me or do people always seem to think Africa is a country?). As a music major I am always trying to emulate the legends of music; it is only after learning the vocabulary of my craft can I begin to have a voice of my own.
Shakshuka. It does not sound like a dip does it? What is most interesting about this dish is that as composed the dish uses eggs. I find this to be a bit curious because it does not say to mix in the eggs after it is cooks; in fact, the recipe does not give any clear instructions as to how to eat this dish, not that every recipe should include one but I was at a loss for what to do. Kiley and I ended eating around the eggs, mostly because there were no more runny yolks, but instead it was a bit overcooked which would have ended up with me putting a whole egg on a piece of bread and eating it all. The best way I can suggest to eat this dip is not to use cucumber slices of chips, but instead mix it in with white rice.
White rice has been a staple in the diets of many cultures for centuries. It is a versatile staple than can be used as a side dish, main dish and in dinner as well as dessert. What makes white rice perfect with Shakshuka is that it adds more depth to the meal. It feels more filling while providing a great deal of flavor, after all white rice does not taste like anything too special (I would know, I had it for more than half my life!). However, despite the depth Shakshuka adds to being mixed with white rice I have a few suggestions that will bring this dish to the next level. I recommend adding potato to the dip; cut up the potatoes into cubes and boil them then add them to the dip. Another suggestion is to add cut up pieces of chicken to the dip. These are two ideas I had, but if you have any ideas to make it better feel free to comment below!
Reading directions through before starting to cook is an important lesson I can stress, and one best learned as soon as possible. Easier said than done, no? “That surely would not happen to me” is a common thought also. However, here at Rooks to Cooks we are all about learning from what we’ve done to become better at what we do. While making this dish I did not read the direction all the way through and did not realize that I needed pans with lids. No big deal you must be thinking. Well, when trying to cook an egg in a liquid where it is only partially submerged you need a lid to capture the moisture and “steam” the unsubmerged part of the egg in order for it to be cooked. Luckily for me, Kiley has heard of a trick where you cover the pan with two layers of aluminum foil. If you decide to use this trick for making a lid make sure to poke a few holes in the aluminum foil with a fork.
Foreign cuisine has always fascinated me. I’m so used to having rice, beans, chicken, pasta and burgers that I crave a tasty, authentic, foreign meal. After all, so much time at home and work makes one wish for a vacation right? Foreign dishes is like sending your taste buds on a vacation!
Shakshuka on a Budget
Serves 4
Ingredients
2 tbsp olive oil or coconut oil
1 yellow onion
2 garlic cloves
1 red bell pepper (optional)
1 tsp paprika
1/2 tsp cumin
½ chili, or more to taste
2 cups / 60 g kale (about 2 large leaves without stems) or spinach (fresh or frozen)
1 large handful fresh basil or 1 tbsp dried basil
2 x 400 g (14 oz) cans whole plum tomatoes
4-6 free-range eggs, depending on how many that can fit in your skillet
Directions
Finely chop onion, garlic and bell pepper. Heat oil in a skillet on medium heat, add onion and garlic, stirring occasionally, until soft and golden brown, about 5 minutes. Add bell pepper, cumin and paprika and cook for another couple of minutes. Meanwhile place kale and tomatoes in a food processor or blender and process until you reach the consistency of a finely chopped tomato sauce. Pour the tomato sauce mixture in the skillet and let cook, covered, for 15 minutes. Make small divots in the sauce for the eggs and carefully crack the eggs into them. Cover the skillet with a lid and cook for 5 more minutes, until the egg whites have set. Serve with a few leaves fresh basil and whole grain brown bread or pita.
Recipe from: Green Kitchen Stories
Posted on 9/26/14 by Efrain
Try some other dips we've made!
Check with a spoon to ensure it is cooked all the way through