Cooking & Baking
Related: About this forum'Shakshuka' from Maureen Abood website:
INGREDIENTS
3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes (optional)
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za'atar
Parsley, cilantro or mint leaves, to finish
INSTRUCTIONS
Heat the olive oil in a medium frying pan over medium heat. Add the onion and a pinch of salt, cooking until the onions are soft and translucent but not browned.
Stir in the harissa or red pepper flakes if using, coriander, paprika, garlic powder and fresh garlic, stirring just until fragrant, about a minute. Add the tomatoes and sugar and cook until warmed through.
To poach the eggs, crack each one individually into a little bowl (easier to get the shell out if needed) and add them one at a time. I like to crack eggs on a paper towel, then slip them into the bowl, to keep from getting egg all over the counter.
Make a divot in the tomatoes with the back of a large spoon to make a spot for the egg, and pour the egg in from the bowl. Do this for each of the four eggs.
The eggs will cook through in the tomatoes with a sunny-side-up look (but the longer theyre in there, the more cooked through the yolks will be). Or, put a lid on the pan and cook the eggs more swiftly to your desired doneness.
Before serving, top the shakshuka with diced avocado and dollops of labneh. Dust with zaatar and finish with fresh herbs. Scoop the two eggs with tomatoes into each of two bowls to serve.
akraven
(1,975 posts)Saved! ALWAYS avocado! (And yes, I try to use authentic. It gets hard here sometimes, so I go online.) My folk's down-the-block neighbors used to make it. I balk at the eggs (hate 'em still use 'em, but damn....) but the rest is incredible. Absolutely avocado!! I remember our neighbor scooping the egg OUT before handing me my portion - I was allergic, and everyone knew it.
The za'atar and MINT LEAVES, please. Damn. I'm hungry!
Wow. What a great memory, sprinkleeminow! Thank you!
sprinkleeninow
(20,136 posts)Who knows. I'm always drawn to dishes/food/culture from the region. 😋
You are most welcome. Enjoy!
P.S. I love Maureen and the offerings on her website. 💙