Shakshuka originates from North Africa, likely the Amazigh or Berbers, and spread through emigration to parts of the Levant. It is a hearty stew of tomatoes, peppers, and spices in which eggs are eventually cooked. Butternut squash is very out of season but it's a favorite and I couldn't resist whipping up a quick curried soup. Recipes in comments.
by foxyplatypus
2 Comments
Shakshuka recipe:
1 small jar Rao’s marinara
3 tbsp olive oil
8-10 cherry tomatoes
6 eggs
1/2 red onion, diced
1/2 red bell pepper, diced
3 tbsp minced garlic
2-3 tsp Ajika seasoning (it’s a Georgian spice blend, I found mine at Trader Joe’s. It has all the makings of a nice shakshuka spice profile, but instead you can use the following: pinches each of cayenne pepper, smoked paprika, fenugreek, white pepper. Berbere spice blend works too, I get mine from the Spice and Tea Exchange.)
1 tsp sugar
3 diced scallions for serving
1. In a saute pan, cook onions, cherry tomatoes, and bell pepper in olive oil until well softened. Add Ajika/seasonings and garlic, cook 1 minute more or until simmering nicely.
2. Add jar of marinara and sugar, let simmer for 5-10 minutes, stirring very occasionally. Let the stew reduce a bit.
3. Make 6 slight pockets in the stew and drop in freshly cracked eggs. Cover and turn heat down so it’s a bare simmer, let cook until eggs have whitened and yolks jiggle only slightly, about 10 minutes.
4. Serve with a nice dark seeded bread with olive oil for dipping, and top with scallions and grated parmesan if desired. Serves 2-3.
Curried butternut squash soup recipe:
12 oz by weight butternut squash, cubed (340 g)
Olive oil for coating
2 tsp cinnamon, divided
2 tsp sugar, divided
2 tsp salt, divided
1 cup vegetable broth
1 cup heavy cream
1/4 yellow onion, diced
1 tbsp crushed red pepper
2 tsp curry powder (like McCormick brand)
Black pepper to taste
Pepitas for serving
1. Set oven to roast at 410F. Line a baking sheet with foil.
2. In a mixing bowl toss butternut squash w/ olive oil, just enough to coat, and 1 tsp each salt, sugar, and cinnamon. Pour onto baking sheet, spread out to give it room.
3. Roast for 25 minutes. Meanwhile, in a soup pot, bring broth, heavy cream, onions, and remaining spices, sugar, and seasonings to a simmer. Turn off heat once it has simmered for a few minutes. Stir well.
4. When butternut squash is done, add to soup pot. Use an immersion blender to puree until smooth. You can pour everything into a blender if you don’t have an immersion blender.
5. Top with pepitas and a small dollop of plain Greek yogurt if desired. Serves 2-3.
Next try green Shakshuka! So good!