I brought it home and wanted to try every recipe. My favorite so far is the Shakshuka recipe. It's a spicy tomato, red pepper sauce that's all the rage in Jerusalem!
Well, guess what, it's all the rage in New Jersey now too!
I have found new ways to incorporate it in my cooking beyond poaching eggs in it, as in the original recipe. I've used it to poach fillets of delicate fish like flounder, cook succulent chicken thighs, top beer crusted pizzas and just plain top anything that I may be preparing!
Makes enough for 4 servings.
I recommend doubling the recipe and refrigerating or freezing the rest. You won't regret it!
Shakshuka
2 tbsp olive oil
2 tbsp harissa
2 tsp tomato paste
2 large red peppers diced into 1/4 inch
4 cloves of garlic finely chopped
1 tsp ground cumin
5 cups chopped tomatoes
1 tsp salt or to taste
1/2 tspdried oregano
2 tbsp olive oil
Heat the oil in a large shallow saucepan over medium heat. Add the harissa, tomato paste, peppers, garlic, cumin and 1/4 tsp salt. Cook over medium heat for about 8 minutes until the peppers become soft.
Add the chopped tomatoes and simmer gently for 10 minutes. Stir in the remaining olive oil and the oregano. Simmer 5 more minutes. You should have a thick, chunky sauce.
Voila! Before you can say Shaksuka, your sauce is done. If you want to poach fish fillets(substitute chicken, shrimp, scallops, eggs) just make indentations in the sauce and gently slip in your food of choice. Cover the saucepan and place in a 350F preheated oven for 15-20 minutes. Check for doneness. Your dinner is ready!
I've added some things to suit my tastes such as extra olive oil and oregano(So Greek!), so if there's something you want to add, by all means feel free.
Enjoy!
Maria
