Shakshuka

Crack open its shell and the modest but incredible egg presents innumerable possibilities. Eggs are a delightful, economical and versatile protein that can be the star of any meal. The humble egg has remarkable health credentials. Eggs are one of the most complete, naturally produced foods containing many essential nutrients for a balanced diet.

As part of a high protein diet we are always looking for novel, exciting and transformative egg recipes. This Shakshuka (or Shakshouka) recipe has now become a staple Sunday brunch item in our household. Shakshuka is a piquant, one-skillet meal of eggs poached in a tomato-red pepper sauce spiced with cumin. While Shakshuka is believed to have a Tunisian origin it is also a popular and staple breakfast item in Israel and some Middle-Eastern countries.

There are several variations of a traditional Shakshuka. This adaptation uses Harissa to give the quintessential fiery flavor to the tomato-red pepper sauce. The addition of Greek yogurt or hung curd adds smoothness and balances out the whole dish. Serve it warm with pita or crusty bread for the perfect brunch or dinner entree.

Go ahead and try this Shakshuka recipe it will exceed all your eggspections expectations!

Shakshuka Recipe
Recipe adapted from Jerusalem A Cookbook: Shakshuka
Yield: 2-4 servings
Time: 30 minutes

Ingredients:
2 tablespoons olive oil
2 tablespoons Harissa sauce
2 teaspoons tomato puree
1 large red bell pepper, diced
1 tablespoon garlic, minced
1 teaspoon ground cumin
1 ½ cups of ripe tomatoes, diced
4 eggs
½ cup greek yogurt, or hung curd
salt and pepper to taste
1 tablespoons fresh parsley, chopped

Method:

1. Heat the oil in a large non-stick skillet on medium heat. To this add the harissa, tomato puree, red bell pepper, garlic, cumin and ¾ teaspoon of salt. Stir and cook until the peppers soften about 6-8 minutes.
2. Add the tomatoes, bring to a gentle simmer and cook for another 8-10 minutes until the tomatoes are softened and there is a thick sauce. You can use a wooden spoon to break down the tomatoes. Taste and adjust seasoning.
3. Make 4 little dips in the sauce. Gently break the eggs and carefully pour into each dip. Simmer gently for 8-10 minutes until the egg whites set but yolks are still slightly runny. (You can cover the pan with a lid to speed up the cooking of the eggs).
4. Remove from the heat and allow it to rest a couple of minutes. Now top with the yogurt and garnish with parsley. Serve warm with pitas or crusty bread.

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