Monday, December 2, 2013

AFF West Asia: Shakshuka

This month's Asian Food Fest is featuring West Asia, and I doubt I have cooked any dishes from that region before.  This Shakshuka (eggs poached in tomato sauce) was featured in Shannon's blog, who is also this month's host.  Since I am going to have a busy month ahead, I decided to whip this one up to participate in the AFF event first, as I have all the ingredients to whip it up.  Would love to try more dishes if time permits, fingers crossed.... 
 
This Shakshuka is yummy.  Do not let my picture deter you from trying.  Because I didn't cook mine long enough to dry it up slightly, it was still delicious.  Not to mention pretty healthy too, with such an abundance of vegetables in it.  I only used 3 eggs to poach this Shakshuka, two for dh and one for myself.  I also used tomato puree instead of tomato paste called for in the recipe. 
 
  
 
 
 
 
SHAKSHUKA
Yield:  4 servings
Ingredients: 
2tbsp olive oil
1 big onion – diced
4 pips garlic – chopped
600g ripe Tomatoes – diced
1 small green Capsicum – diced
100 ml Tomato paste (I replaced with 1 more tomato)
4 large Eggs
1 teaspoon Paprika Powder
1 teaspoon Cumin Powder
a pinch of Oregano / Thyme
Sea salt & freshly cracked Black Pepper to taste
Parsley for garnish
Method
1/  Heat up a frying pan with olive oil and fry the onion translucent, then throw in the garlic too.
2/  Add in the tomatoes and cook for 5 minutes. 
3/  Add in the rest of ingredients except parsley, and cook for 15 minutes on a low flame.  If it is dry and stick to pan, pour in some water and mix well.  Shakshuka is supposed to be dry, not watery liquid. Season with salt & pepper to taste.
4/  A few minutes before serving, make 4 gaps in vegetable mixture and crack in the egg, one at a time.  Cover the pan and cook on low flame for 5 minutes.
5/  The egg yolks should not be hard but soft cooked, so be careful not to overcook the eggs. 
6/  Garnish with parley & serve immediately with bread or just as delicious on this own.