One of the nice things about getting older (I’m 72) is that surprises make more sense.
A young friend was talking about a dish called “Shakshouka” and for the rest of my life I thought it was a type of sushi. Another thing about getting older is that regret is more meaningful. I found out that I was a rare person who was not offered Shakshouka (also known as Shakshouka). After tasting these recipes and sharing them with friends and neighbors, I regret it. Shakshouka with a spoon down is one of the delicious meals.
There is controversy over both the name and origin of Shakshouka, and for most people, tomato and sweet and chili pepper, which are the two main ingredients of traditional recipes, are areas where Shakshouka is widely consumed today. , Middle East and Maghreb (Northwest Africa), until well after the Columbus and Colombia exchange. This latter is a vast share of food from the New World and food from the Old World (and also back), made possible only by the journey of Columbus and the people who followed him.
The name “Shakshouka” can be derived from the Arabic Berber word for “mixture”, which is certainly the case with any Shakshouka. In addition, each recipe helps with almost endless variations within it.
Therefore, if necessary, add or add spices, various meats such as ground lamb, sausages, chicken, various vegetables and cheeses, toppings, and try these recipes yourself. Or make it completely vegetarian. You can also scramble the eggs for a version of the Turkish “Shakshouka” called Menemen.
I prefer Shakshouka eggs to sports yolks, but you can also be careful and cook them well.
Also, in the red version, avoid using canned diced tomatoes. Almost all canned tomato dice brands contain calcium chloride, which helps keep the tomato dice firm like a small cube. You don’t want it. You want a smooth, thick, slightly chunky sauce under those eggs.
It’s best to use canned, peeled whole tomatoes, the best you can get. Crush them as the recipe specifies.
Red Shakshouka recipe
Adapted from serious eats.com and cooking.nytimes.com. For 4 to 6 people.
material
3 tablespoons of fruity olive oil
One medium yellow onion sliced along its “pole”
Removed 1 large red bell pepper, stem, seeds and ribs and sliced thinly
4 pieces of garlic, sliced or chopped
1 tablespoon of sweet paprika powder
3/4 teaspoon cumin seed
Cayenne pepper 1/2 teaspoon or more
1 teaspoon of kosher or sea salt
3/4 teaspoon freshly ground black pepper
1 28 oz can whole peeled tomato (see note)
1/2 cup lightly stuffed with coriander leaves and soft stems, chopped
Blend with 1/2 cup flat leaf parsley leaves, chopped and coriander
6 big eggs
direction
Using a large (at least 10 inches, preferably 12 inches) thick-bottomed stainless steel or cast iron skillet, heat the oil over medium to high heat and cook the onions and peppers in it, uncovered, until significantly softened. .. It starts to turn brown or black in places, about 8-9 minutes. Add garlic and simmer for 90 seconds or more while stirring, add a refreshing center, add spices and seasonings, and stir for about 45 seconds until the aroma comes out. Mix with onions, pepper and garlic.
Add tomatoes and mash well by hand when pouring into a frying pan, or mash with a potato masher or pastry blender once in the frying pan. Reduce the heat to low and simmer slowly, stir the mix 1-2 times and cook for 10 minutes. Stir 1/2 of coriander and parsley (save the remaining 1/2 for garnish) and mix well.
Make 6 wells behind a large spoon, 5 around Shakshouka and 1 in the center. Carefully break the egg into each well and push the end of the white meat you want to escape back towards the yolk. Reduce the heat and cover the frying pan.
After 5 minutes, tap the top of the yolk to see how far the yolk has progressed, and if necessary, cover and cook further. Serve with the remaining 1/2 coriander and parsley.
Green shakshouka recipe
Adopted from Cooking.nytimes.com, themediterraneandish.com, downshiftology.com. For 4 to 6 people.
material
3 tablespoons of fruity olive oil
1 medium yellow onion, peeled and sliced along its “pole”
4 pieces of garlic, peeled, sliced or chopped thinly
3/4 teaspoon cumin seed
3/4 teaspoon coriander powder
3/4 teaspoon kosher or sea salt
3/4 teaspoon freshly ground black pepper
Brussels sprouts, stripped outer leaves, cored, chopped or sliced very thinly
9 cup blend of spinach and kale (see note)
1 teaspoon of crushed Aleppo (or Urfa or Mexican) red pepper
1/2 lemon juice, sow seeds
1/2 cup lightly stuffed with coriander leaves and soft stems, chopped
Blend with 1/2 cup flat leaf parsley leaves, chopped and coriander
6 big eggs
1/2 avocado, peeled and sliced vertically
1 / 2-3 / 4 cups of Koteha cheese, crumble, taste
1 medium jalapeno, thinly sliced into “coins” or rings
1 large green onion, sliced, only white and light green parts
direction
Using a large (at least 10 inches, preferably 12 inches) thick-bottomed stainless steel or cast iron skillet, heat the oil over medium to high heat, in which the onions are cooked uncovered until they begin to become significantly soft and brown. Or it will turn black in some places, about 8-9 minutes. Add garlic and simmer for another 90 seconds with stirring, then clean the center, add cumin, coriander, salt and pepper, and stir for at least 45 seconds until the aroma comes out. Mix the onions and garlic.
Add Brussels sprouts and start turning everything with tongs. After 5 minutes, add a handful of greens and tong again each batch until all the greens are in. Sprinkle with lemon juice. (If the green doesn’t drain much and the pot looks dry, add 1/2 cup of water and another 1/4 cup if necessary. Medium to low heat, Edge the contents of the skillet.)
Make 6 wells behind a large spoon, 5 around the green and 1 well in the center. Carefully break the egg into each well and push the end of the white meat you want to escape back towards the yolk. Reduce the heat and cover the frying pan.
After 5 minutes, tap the top of the yolk to see how far the yolk has progressed, and if necessary, cover and cook further. Put the rest of the material on top in a way that suits your fantasy.
Note: This blend is readily available in large plastic containers in many grocery stores. Alternatively, you can blend your own. Alternatively, use a mixture of other moderately tough vegetables, such as de-stemned Swiss chard leaves or soft black or red Russian kale.
Contact Bill St. John at bsjpost@gmail.com
