This is going to make up for next week’s recipe posting as I’ll be having exams. Ever since my oven has broken down, I had to stick to food that requires no baking. This morning, I took a short-cut into making Shakshouka! Plus, this is very versatile and so inexpensive as well!
A little information about this dish : It is a very popular dish in the Middle East countries. This dish is made up of poached/baked eggs in a tomato sauce . You can spice it up with Harissa (a hot chilli paste) and cumin too. I had this dish once in a cafe and paid a high price for it. I ended up researching different recipes and make do with that I had in the fridge. Originally, this dish is a little spicy and it uses bell peppers (capsicums) but I didn’t have bell peppers, I used one large mushroom instead. So what does an oven-less person like me do if I want to “bake” this dish? I cover it up using a large stainless steel plate or you can use aluminium foil. I used a plate because it was much easier to lift off.
HERE’S MY CHEATING SHASHOUKA RECIPE! (Note : this is based on a one person’s portion)
215 grams of tomato purée
3 table spoons of water
2 table spoons of olive oil
1 – 2 tea spoons of brown sugar (This is to even out the sourness in the purée ; you could add more if you wish)
A pinch of salt
A pinch of pepper (black or white pepper)
A pinch of chili powder (optional)
A pinch of paprika (optional)
A pinch of cumin (optional)
1 egg (You can add more eggs if you wish)
1 red onion (peeled and sliced into strips of halves)
1 clove of garlic (peeled and chopped)
1 large king oyster mushroom (patted dry and sliced into thin strips)
Parsley or coriander for garnish.
- In a pan (I used a non-stick pan as I don’t have a skillet pan), add olive oil, garlic, sliced mushroom strips and onion strips. Sauté until onion strips are slightly soft.
- Add a pinch of salt and pepper to taste. Mix it for about 3 minutes.
- Add in the tomato purée, water and sugar. Season it with paprika, cumin and chili powder, if using. Stir the mixture and let it simmer for 2 minutes.
- Make a little crater in the middle of pan and add in the egg.
- Using a stainless steel plate (or aluminium foil), cover the pan and wait for 4 – 6 minutes until the egg is cooked.
- Turn off the stove, remove the cover.
- Garnish and serve it with bread or toasted pita bread or tortilla.
Tip : If you like your egg yolk to be runny, you can turn off the stove and remove the cover at about 3 minutes. The egg white takes the fastest to cook.
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