By Angelika Hanna
Here is another Molly Yeh inspired recipe. Shakshuka. It is a Middle Eastern vegetarian recipe, in particular known within the Jewish Community and eaten as Sabbath meal. In North American, it has become known as part of a brunch dish and gained even more attention through Molly Yeh’s TV show on the Food Network. That’s where I heard of it for the first time, and since then I have cooked it over and over again as a lunch for 1 – just for myself. I eat it right out of the frying pan. It quick and easy and tasty with a slightly exotic note.
Prep Time: Less than 5 min
Cook Time: Approx. 20 min
Total Time: 25 min
Yield: 1 serving
Cuisine: Middle Eastern; Jewish
Author: Angelika Hanna / Zest4Food
- Extra virgin cold-pressed olive oil
- 1/4 cooking onion (I used red onion)
- 1 garlic clove
- 1/4 (28-ounce) can of tomatoes (I used Marzano)
- 1 egg
- Feta Cheese, crumbled
Spices and Herbs:
- Kosher salt and freshly ground black pepper
- 1/2 tsp of a mix of sweet Hungarian paprika & hot Spanish paprika (my choice)
- 1/4 tsp harissa
- A pinch of cumin
- Parsley (either fresh chopped, or dried)
- In a deeper frying pan, roast the onions until lightly browned, approx. 7- 8 min.
- Add the garlic, cook for about 1 min.
- Add spices, stir well.
- Stir in canned tomatoes. Simmer on low-medium heat for 5 min.
- Taste the sauce and adjust the seasoning.
- Make a little well in your sauce and crack in the egg.
- Simmer until the egg white firms up but the yolk is still runny approx. 8 min.
- Turn the heat off.
- Sprinkle the eggs with salt and pepper. Drizzle your shakshuka with a bit of olive oil, scatter the feta over all, and sprinkle with parsley.
- Serve hot with bread of your choice.