shakshouka

Shakshouka Recipe by Guest Blogger Zee the Cook

 by Zee Shami, guest blogger, ZeeTheCook.com

unnamedLights, Camera, Action! With social media taking over the world, food photography is no joke! More than ever, our nation’s love of food and access to information through blogs and social media allows people to be more knowledgeable about different foods, techniques and cultures, making us more willing to dive in for change! You can expect to see more adventurous meals this upcoming year (whether photos are involved or not)! Color and creativity are key. Everyone wants to eat beautiful, healthy meals!

Let’s talk 2014 food trends, flavors, and ingredients. Think veggies! Vibrant and flavorful bell peppers will be chopping their way into an assortment of unexpected foods such as sushi rolls, burgers, and pizza crusts. Bright tastes and ethnic flavors will resonate in kitchens, offering diverse culture like you’ve never seen before.

A Middle Eastern dish called shakshouka, or shakshuka, (eggs poached in spicy tomato sauce topped with feta and parsley) will pop up on brunch menus across the country. What is believed to have originated in Tunisia, has traveled its way through many Middle Eastern countries and now making its way into our kitchens. This is an easy, fresh, healthy and aromatic meal full of protein and nutrients. Try it for yourself and enjoy! Don’t forget to share your experience with friends – this meal practically begs for a photo!

And with that, I give you my recipe and instructions for shakshuka:

Shakshouka

Serves: 4-5
Prep Time: 15 Minutes
Total Time: 30-40 Minutes

Ingredients

  • Ingredients5 Large Eggs
  • 2 Cups Ripe diced tomatoes
  • 1 Can (14 oz.) Seasoned diced tomatoes
  • 1 Jalapeno, or 2 hot chili peppers sliced and chopped (no seeds, add more or less according to taste)
  • 1/2 Cup Red Onion, peeled and diced
  • 1/2 Cup White Onion, peeled and diced
  • 4 Cloves Garlic, peeled and diced
  • 2 Sweet Red Peppers, chopped
  • 2 Tbsp Tomato Paste
  • 2 Tbsp Olive Oil
  • 1 Tsp Chili Powder, Turmeric, Cumin, sweet paprika
  • 1/4 Cup Fresh Ginger, Grated
  • 1/4 Tsp Pinch of Cayenne Pepper (or more to taste, spicy!)
  • 1/4 Tsp Sugar
  • 1/4 Cup Crumbled Feta Cheese
  • Salt and Pepper to Taste

Garnish: 1 Tablespoon Fresh Chopped Parsley, green olive bits.

Preparation

  1. 1Heat the olive oil in a deep, large frying pan, and then add the onion and garlic. Fry them until the onion turns light brown.
  2. Turn the heat down to medium, add the red peppers, ginger and jalapenos, mix, and continue frying covered for about 3 to 4 more minutes; keep mixing so as not to overcook.
  3. Add the tomatoes, tomato paste, paprika, and then mix. Cover the pan, and simmer the mixture over low heat for 15 minutes.
  4. Add the seasonings, including salt, pepper, and then mix. Gently crack open the eggs without breaking the yolks, and drop them on the vegetables one at a time making sure to space them evenly over the sauce. Add in the crumbled feta at this time.
  5. Cover the pan. Allow mixture to simmer for 10 minutes or until the eggs are cooked and the sauce has slightly reduced.
  6. Garnish with green olive bits, and parsley.
  7. Serve shakshouka with warm crusty bread or pita bread, alongside your favorite potatoes or skillet veggies.

Zee has been blogging since early 2013. Her blog focuses on life experiences, travel and, of course, food. More of Zee’s recipes can be found at zeethecook.com. If you’re interested in guest blogging for the Beaumont Blog, send an email to socialmedia@blog.beaumont.edu.

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One Response

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  1. Shadi
    Jan 24, 2014 - 10:35 PM

    This dish was simply amazing!

    Reply

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