shakshuka base
It can get really nice and thick when you cook it down (as pictured), but you can also leave it a little saucier if that’s how ya like it.
where to find me
the one whole leg collection
the basics
— serves two
— takes 45 minutes
— You’ll be shocked to learn that I have another strong opinion re: eggs (for my hottest take, check out a scramble). Here it is: I love eggs on sauce, but I think eggs cooked in sauce are bad. When your eggs are in your sauce, you can’t control the doneness of your yolk, your whites just kind of disappear, and you can’t really keep leftovers. So, I prefer to make a shakshuka base and then add in any protein I want at the end (like leftover lamb or some chicken sausage) and top it with a fried or poached egg.
the ingredients
— olive oil | 3 tbs
— onion | 1, thinly sliced
— red bell pepper | 1, thinly sliced
— garlic | 3 cloves, minced
— cumin | 2 tsp
— paprika | 2 tsp
— cayenne | 1/4 tsp
— salt & pepper | 1 tsp each
— crushed tomatoes | 28 oz can
— feta | 1/2 cup, crumbled
adapted from NYT Cooking
the process
— heat oil in a large skillet over medium-low heat
— add onion and bell pepper and let them cook down until they’re really soft and a little caramelized, about 25 minutes
— add garlic and cook until tender, about 2 minutes
— add cumin, paprika, cayenne, salt, and pepper and toast for a minute
— stir in tomatoes and simmer until thickened, about 10 minutes
— stir in feta and any protein you want to heat through
— I like to serve on top of some rice or quinoa and with some crusty toast, and with a fried or poached egg on top
notes
— gluten free without toast
— dairy free if you skip the feta
