Shakshouka
April 15th, 2017
This Recipe creates 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Shakshouka (sometimes called Saksouka) is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines. It is also a common breakfast and dinner food in Israel and often eaten with bread to soak up the sauces. The word "Shakshouka" comes from Arabic and means "to mix or shake"
Ingredients:
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1/2 Red Onion - cubed
1 Green Bell Pepper - cubed
1 Red Bell Pepper - cubed
1 Yellow and/or Orange Bell Pepper - cubed
1 Zucchini Squash - cubed
1 Crookneck Squash - cubed
5 cloves garlic - minced
5 oven Roasted Tomatillos - mashed or blended
4 fresh Roma Tomatoes (cubed)
1 can Fire Roasted Tomatoes
1 can Pato Sauce (to taste)
1.5 T Paprika Blend
Smoked Hungarian Paprika
Hot Hungarian Paprika
Sweet Hungarian Paprika
1 T Cumin Powder
1 or 2 large Eggs per person
Shredded Cheese
Optional ingredients can include:
1 bag (14 oz) Creamy Red Pepper and Gouda Campbell Soup (optional)
4 oz Fresh Fennel Root - diced
Diced cooked potato
Quartered Artichokes Hearts
Sweet Corn or Hominy
Diced Okra
Diced roasted Eggplant
Diced Jalapeno or other peppers (to taste)
Diced roasted Jerusalem Artichoke
1/2 can Black Beans
1/2 roast Jicama
Directions:
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In a large oven-safe frying pan:
Sweat the Onion
Sweat any optional ingredients (Jicama, Jerusalem Artichoke, Fennel Root, etc.)
Add the Zucchini and stir slowly for a few minutes
Add the garlic and continue to mix
Add the Bell Peppers
Add the Roasted Tomatoes, Pato sauce
Add the Cumin powder
Add the Paprika
Add the Creamy Red Pepper and Gouda soup
Mix in any other optional ingredients
Lower the heat, cover, and simmer
Set the oven to 400° F.
When the oven is fully heated, use a large spoon to create indentations in the mixture.
Add a single raw egg to each indentation. Do not stir.
Bake the entire mixture for 10-15 minutes. The whites should be cooked while the yolks remain liquid.
Remove from the oven and sprinkle with shredded cheese. Allow to cool for a few minutes.
