How to Make Shakshuka - Instructables

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How to Make Shakshuka

by Momos75

Step 1: You’ll Need

Today I am going to show you how to make shakshuka.

When it comes to lazy weekend mornings, or you wantto pick something to make for dinner when you're in aserious rush, Shakshuka is an ideal choice. What is sogood about it? It has everything one would expect froma decent Sunday brunch: it has proteins, veggies, it’sabsolutely easy and relatively quick to make (I meanobviously longer than scrambled eggs, but still underhalf an hour), no special ingredients needed, you can getmost of the ingredients in the pantry, it’s packed with

avors and it is so versatile. For me, the perfect egg dish.All made in one pan. It originates from the Middle – East,

but I also came across a similar recipe in a Moroccancookbook. Basically we’re talking about poached eggssitting in spicy tomato sauce (and anything you add).And this is where versatility comes into the picture. Thistime I made it with chickpeas, red pepper, baby spinachand feta. Feel free to skip anything you don’t like, anduse your imagination: add baked beans, cooked lentils,herbs, mushrooms, courgettes, eggplants – just to giveyou a few options. For an extra crunchiness I also madegarlic and ginger crisps to top the dish o . It adds somuch avor! Let's get started!

For the garlic and ginger crisp: For the garlic and ginger crisp: How to Make Shakshuka:

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http://www.instructables.com/How-to-Make-Shakshuka/

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3 cloves garlic3 cm piece of ginger2 tablespoons olive oil

For the shakshuka: For the shakshuka:

2 tablespoons olive oil1 mid-sized onion1 pepper (I was planning to use bell pepper, but it disappeared from the fridge)3 cloves garlic1 teaspoon ground cumin1 teaspoon smoked paprika½ teaspoon cayenne1 can chickpeas (240 g drained weight)2 cans (400 g each) chopped tomatoes (during the summer I ‘d prefer to use fresh tomatoes but in thewinter though you can get them here, they lack avors)2 teaspoons caster sugar1-2 handful baby spinach6 eggsfeta (about 100 g, but feel free to add moresalt and pepper to taste

Tools: Tools:

chopping boardknifecolandersalad spinnerskillet (I used a 28 cm diameter non -stick skillet, but you may opt for a stainless steel or a cast iron)

How to Make Shakshuka:

Step 2: Garlic and Ginger Crisps:

Peel garlic and ginger. As for the ginger, the moste ective way is to scrape the skin o with a spoon.

Slice them as thin as you can (with a sharp knife or amandoline). Pour 2 tablespoons of olive oil into theskillet and dump the sliced ginger and garlic into theskillet (do NOT preheat the oil, this way it is less likely to

get burnt) and fry on medium heat - turning occasionally- until starts to get brown around the edges. Pay utmostattention as it gets burnt (and then bitter) easily.

Remove them from the skillet and set aside.


Step 3: Prepping Onion and Garlic

Peel and slice the onion, no need to chop it nely, cutting semicircles is ne.

Peel and chop 3 cloves of garlic.


Step 4: Prepping Pepper, Chickpeas

First remove stem and seeds and half it lengthwise, then cut it into slices 3-4 mm thick slices.

As for chickpeas, open the can, and using a colander, rinse chickpeas and let excess water drip o .


Step 5: Prepping Baby Spinach

Wash spinach thoroughly, use a salad spinner to dry it and remove thick stems.

I guess all this could be done in a shorter time than it took me to write it and now actual cooking can start.


Step 6: Let's Get Cooking!

Add another 2 tablespoons of olive oil into the skillet (it is no need to wash it after making the ginger and garlic crisps).Add the onion and cook on its own for about 3-5 minutes until it starts to soften.

Add red pepper, salt, freshly ground pepper and keep on cooking for another 3-5 minutes until the onion slices aretranslucent. Mix occasionally. Add the garlic.


Step 7:

Step 8:

Add the spices (smoked paprika, cayenne, cumin) into the skillet, stir to combine.

Add the chicpeas and cook on medium heat for 2-3 minutes until they get a light color.


Step 9: Tomatoes

Dump in both cans of tomatoes stir and and 2 teaspoons of sugar. The dish won't be sweet, sugar's only there to roundo the acidity of tomatoes. Simmer for 5 minutes covered with a lid, then remove the lid and simmer for ten moreminutes in order to get a thich sauce. Getting a thick sauce is kind of essential we need it to support the eggs whengetting poached. So take your time, let the excess uid evaporate.


Step 10: Cut Your Cheese

While the dish is cooking, cut the cheese into cubes (any crumbly or soft cheese you like is OK).


Step 11:

Reduce the heat to low, make wells into the tomato sauce with a spoon and crack one egg into each well.


Step 12: Here Comes the Spinach

Add the spinach on top, cover the skillet and cook on medium heat until 5-8 minutes. Cooking time depens on how youlike the eggs (I like when the yolk is still runny), so keep an eye on it.


Step 13: Done

That's it, basically. Sprinkle with feta and the garlic and ginger crisps add some salt and black pepper on top, and servewith bread. Enjoy!


Same question re canned chickpeas . . .

Hi, 240 g drained weight. Thanks for pointing out, I'll add this information into the text :-)

Yum Yum!

looks really tasty, yum.

Thanks �

This looks amazing!

Thank you so much :-)


How to Make Shakshuka - Instructables

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