Shakshuka alla So

Published on 18 January 2023 at 16:35

I can still remember the day I took a bite of my first Shakshuka. I was back in Colombia, having brunch with my family, in some cute café. I was the only one who ordered a "weird" brunch item. My parents and little brother love the "all time staples", "the classic", "the simplest one", whereas me... Oh man, I am the queen of extra when it comes to food. It took me a while to embrace my own curiosity and hunger, which nowadays makes me who I am, and I love it.

If I had never liberated myself from my bubble, I think I would have never cooked or shown my family so many new cuisines, and dishes. I am confident, they appreciate my food-belion.

Although the first Shakshuka I had was good, I felt it needed so much more.  So I had to do more research and tasting aroundt it. 

I found out this one-pot tomato, bell pepper, onion, herbs, cheese, and egg stew -- originated in Northern Africa and later, due immigration, reached Israel. Many varieties exist, from green shakshuka's to Sophshuka's, which is my (favorite) version.

I usually make this recipe to share with one lucky one 😏

You need to start heating a pan and adding a generous amount of olive oil:

(Add it in this order)

  • 1 shallot
  • Sprinkle of pepperoncini, or one small spicy pepper (diced or minced)
  • 1 sweet bell pepper
  • 1/2 a leek 
  • 2 garlic gloves (diced or minced)
  • Deglazed with a can of crushed tomatoes.
  • Add a generous sprinkle of sugar
  • Dash of soy sauce
  • Season with cumin, pepper, and salt

Let the stew thicken, while you chop your toppings. I always go with:

🧀 Feta cheese
🌿 Parsley
🧅 Chives or scallions
✨And the game changing items, chopped dates or figs and pistachios

Once you are able to make and maintain holes in the stew, you can crack your eggs.

Reduce the heat to medium low and cover until yolks cook to your liking.

Finish with your favorite toppings, and enjoy!

Have you ever tried it? Or made it yourself? Let me know below. 

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