A Middle Eastern egg dish called Shakshuka
MANILA, Philippines — Love eggs? If you have never tried Shakshuka before, then this might be the right time to try something new.
It is a Middle Eastern dish of eggs gently poached in a sauce of olive oil, tomatoes, bell pepper, garlic and onion, and usually spiced with paprika, cayenne pepper, and cumin. Popular in the Middle East and North Africa, it is slowly being introduced in the Philippines by Middle Eastern restaurants that have opened mostly in the metro.
Ever adventurous with food in an effort to discover great food finds, Mama Sita’s marketing executive and weekend kitchen warrior Ces Nepomuceno-Gamad has experimented with making Shakshuka at home, and it turned out to be successful. So she is sharing her recipe with Philstar.com followers right here.
Shakshuka
Ingredients:
2 cloves garlic, minced
1/2 pc. red onion, sliced
250 grams peeled tomatoes (canned), chopped
1/2 tsp. paprika
Pinch of ground cinnamon (optional)
3 fresh eggs
For the garnish:
Chopped green onions or dried herbs (parsley)
A few olives
Procedure:
1. In a flat-bottomed pan or braiser, sauté garlic and onion until fragrant and softened.
2. Add chopped peeled tomatoes, paprika, and cinnamon (optional). Let simmer until sauce slightly thickens.
3. Spread sauce evenly in the pan and make 3 small wells for the eggs.
4. Crack each egg into a small bowl, then gently slide onto each of the wells.
5. Cook over low heat until egg whites are set but yolks remain soft. Do not cover.
6. Garnish with chopped green onion, parsley, and olives.
7. Serve hot with toasted bread.
Makes 3 servings.
