Shakshuka / Shakshouka and Olive Oil


We’re20170303000333_IMG_0850 all big fans of Middle Eastern /Mediterranean cuisines . The colours, the heat and the spices are all so similar to our our North Indian foods and yet so different.

Only because this is Shakshuka,I’m serving it in my cast iron skillet. And with this come the sourdough boules I baked.

Shakshuka has quite a colourful history.

It’s part of the !Iddle Eastern and North African culinary history.

It’s generally served for breakfast,but it’s also Eaten for dinner too in Israel.

Many20170303000834_IMG_0865 versions exist in the Mediterranean…It hopped over to my home long ago too. 

The eggs are to be poached in the tomato, onion sauce flavored with cumin.

My boys don’t like them poached, so we generally scramble them into the sauce. But that would have made for an ugly picture.

So the eggs were broiled under the grill. 

However the folks in your home like eggs, serve this as a complete meal. 

And it’s one dish for cooking, grilling and serving. All the better for your dishwasher too.

Olive tree trading20170303001052_IMG_0872 in association with the FBAI  sent us an amazing review box full of goodies.

And that had two bottles of great quality Olive oil.So the olive oils… I used both in the shakshuka.

The regular olive oil  to cook the sauce in and the extra virgin olive oil to dip the bread in before scooping up the sauce. 

There were definitely different notes you could tatse.

A smooth base flavour uninterruptible in the sauce, and that warm richness to the palate that cold pressed olive oil brings.

Try20170303000736_IMG_0860 this out. It’s superlatively easy and wholesome. You may add or subtract a few ingredients according to the availability of ingredients in your cupboards.

For the 

Shakshuka / Shakshouka and Olive Oil

You need

1 tbsp olive oil

1 large onion chopped fine

2-3 ripe tomatoes diced

2 tbsp celery chopped -optional

1 tsp cumin/zeera (don’t skip this.)

1 bell pepper diced 

2 tbsp tomato puree 

1 tsp garlic chopped

1/4 cup minced chicken/soya granules(I used 2 chicken seekh kebabs)

Salt and red paprika/red chilli flakes to tatse.

1/2 tsp deghi Mirch(Kashmiri red chilli powder for that colour)

1 tsp sugar

2-3 eggs 

Parsely to garnish

To serve bread slices , extra virgin olive oil

If you’re using soya granules, soak them in a cup of hot water. Allow the water to cool and squeeze out the liquid and set aside. If you’re using seekh kebabs, chop into small pieces. For mince, wash and drain.

 

Heat a sauce pan or your cast iron skillet. Add the olive oil and pop in the cumin seeds. Allow them to crackle. 

Add in the onions and garlic and celery if you’re using it. Allow them to sweat and become translucent.

Now add the mince meat or chicken or soya granules 

Allow the mince To cook and change color.

Add in the tomatoes with the salt. Cook the tomatoes out and add the puree and add the chopped pepper. 

Add the chilli flakes and deghi Mirch and mix well. Check seasoning. Turn off the heat.

Turn20170303000137_IMG_0849 your oven grill on to 200C. Make a few holes in the sauce. Crack the eggs into the sauce and lightly season with salt and pepper.

Drizzle a little olive oil over if you wish to… Garnish with the parsley.

Place the pan under the grills broil the eggs for a few minutes. Serve the Shakshuka with the bread and extra virgin olive oil.

The eggs make everything yum. Cumin seeds and olive oil Is a combination generally not used. 

We added a tray of sourdough bread to the oven, toasting them lightly and then rubbing them with a clove of garlic.

Enjoy the complements.

Try something new everyday…

Coz life is what you bake of it.

 

 

2 comments

  1. Nitin Sumitran says:

    Looks super easy. Gotta try this

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