Kitchen Chronicles : Shakshouka (Eggs in Hell)

Sunday, July 17, 2016

Hey, guys! Things have been cray for the past month. I thought all this craziness would end by July, but turns out I'll be doing four simultaneous projects at work, lol. So, I'll be busy until probably September or early October. I am also working on something new and fairly big for my online audience. I don't want to reveal yet what it's all about as I'm still going through the usual due diligence shit, just to make sure this will be good for me and my audience. With all that, you probably already know why I've been posting less content for the past month. 

I have also been addicted to makeup recently! I don't even know why I dabbled into the vast world of makeup! Man, this addiction is expensive af! But anyway, more on that on a separate blog post. I know I've been posting mostly about restaurant reviews and travel itineraries in the past weeks so to break the monotony, I'll be posting a recipe! This recipe is a combination of the ingredients I've seen on Tasty, Youtube and other food bloggers I follow online. I adjusted the recipe based on my preference.

Shakshouka or shakshuka (Arabic: شكشوكة‎‎; Hebrew: שקשוקה‎‎ ) is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It is believed to have a Jewish, North Africa origin. Shakshouka means "a mixture" in Libyan Arabic or other Maghrebi Arabic dialects. It is likely that it was first known as chakchouka, a Berber word meaning a vegetable ragout,although "shakshek" means "to shake", in Libyan Arabic, Berber and Hebrew, giving a possible Punic origin to the name of the dish.(via)

1 can diced Tomatoes
4 large Eggs
4 cloves Garlic
1 big Onion
1 tbsp Tomato paste
1 tbsp Salt (adjust as necessary)
1 tbsp Pepper
1 tsp Paprika
1 tbbsp Chili Powder (optional)
1 tsp Cumin
1 tbsp Sugar
1 red Bell Pepper
Parsley (for garnish)
Olive Oil

1. In a large skillet, heat olive oil. Saute onions and garlic until soft. 
2. Add the bell pepper and saute for about 5-7 minutes or until they're cooked to your preferred texture.
3. Once the bell pepper is cooked, add cumin, paprika, tomato paste and sugar. Stir well and allow mixture to simmer for a few minutes. 
4. Once the mixture has simmered, add the diced tomatoes. At this point, you can adjust the taste and add more sugar or salt and cayenne pepper based on your preferred flavor. 
5. Crack the eggs, one at a time, on top of the tomato mixture. Making sure that there's enough space in between the eggs. 
6. Cover the pan and cook for about 5-8 more minutes, depending on how you want the eggs to be cooked. 
7. Once the eggs are cooked, you can top it off with pepper and garnish with parsley. 

A few notes on the dish, I had a bit of trouble making sure there's enough space between the eggs so make sure you use a large skillet. The canned tomatoes also tasted a bit more sour than fresh tomatoes, which in turn prompted me to add more salt. Next time I make the dish, I'm using fresh tomatoes. Other than that, I loved it! This dish is easily customizable and is best served with hot garlic bread on the side!

They say dish is mostly eaten during breakfast but I'd it have any time of day! You can also easily combine this with pasta, and you have yourself a full meal. I have a ton of other quick recipes saved on Facebook that I have yet to try. I'll keep you guys posted. For now, back to doing more work for my personal and professional projects! If you want more real time updates, follow me on Snapchat @Pornstarbetty! Enjoy the rest of the weekend!

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