WELCOME BACK FOLKS! Presenting one of my favorite brunch dishes to make; SHAKSHOUKA! Absolutely delicious, really straightforward to make, yet has the potential to look super presentable on the dining table. Probably explains why shakshouka has been gracing the menus of independent cafes everywhere at *cough* not so *cough* graceful prices. ;P It’s basically eggs poached in a spicy tomato sauce and of Tunisian origin (somewhere in northern Africa, yes I checked!!). Shakshouka involves 2 main stages of cooking; stove top sauteing/simmering and later on, a bit of finishing up in the oven.
And of course, what better vessel to bring this dish to life… than our dear friend the cast iron pan ! As we know the cast iron pan has impeccable heat retention, and is entirely composed of the same oven-safe material. This makes it the perfect candidate for seamless transitions between stove and oven cooking. Bonus: It supposedly excels in outdoor cooking, even atop cooking pits improvised from wood, though I haven’t had the chance to try :( Now don’t be fooled by its fancypants appearance (well the cast iron pan certainly plays a part in upping the glam factor HEH); shakshouka is so easy to make you’ll be showing off to all your friends in no time! Here’s how…
1. Firstly, preheat your cast iron pan on the stove. (My pan is a handy 8-inch one, so it makes just about enough for one hungry person or 2 light eaters to share.) It only takes a couple of minutes, say 2-3? On medium heat. Drizzle a tablespoon or two of olive oil on the pan.
Top tip: To test if the oil is hot enough for sauteing, flick a droplet of water/pinch of salt in, and if it sizzles, you’re good to go! CAUTION: Don’t be too generous with that flick of water; you don’t want the oil in the pan to splatter too much and possibly ricochet back at your face! ;P
2. When that’s done, throw in 2 cloves of garlic (diced) , half a medium red onion (again, diced), quarter of a red bell pepper (yes we have a clear pattern here, and a few thin slices of fresh red chilli (to your spice liking). Saute till fragrant and tender.
Note: At this point, you’re free to add whatever veg you fancy, to make it a full meal. That’s the beauty of shakshouka; a hearty, super delicious vegetarian meal! Some ideas to consider: diced carrots, chick peas (garbanzo beans for some of you), mixed beans straight out of a can (includes chick peas, kidney beans, haricot beans, butter beans etc), green peas.
3. Now, empty a can of chopped tomatoes into the pan and steep a dried bay leaf into the lovely red mixture.
Psst: I can’t get enough of bay leaves… And the distinctive, smoky, almost menthol-like aroma released upon activation with boiling water; I’m half-suspecting some flu-curing potential!
4. Add half a teaspoon each of cayenne pepper and paprika, then simmer covered till tomatoes break down slightly.
Note: Remember to season with salt and pepper as you go along! It’s crucial to gradually bring out the flavors of each of the components of the dish.
5. After around 15-20mins of simmering, make 1-2 wells in the pan (depends on how many eggs you want!). Crack eggs inside, pop the cast iron pan into a preheated oven (say, 375 degrees or so) for around 10 minutes, till the egg whites are set, and the yolk still runny. Top with feta or brie cheese, some rocket leaves or coriander and enjoy! Have some toast on hand to mop up that magical sunny yolk and of course, the spicy tomato sauce.
Top tip: The more you mop (with the bread of course), the less you have to clean up! ;P
As I always emphasize, these are but mere guidelines; feel free to experiment and make your own version of shakshouka! The fun part of cooking is in finding recipes, adapting and making them your own, making that special dish your loved ones keep coming back for more. NOW GET COOKING ! ! ! :)
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