Shakshuka Recipe

Sep 02, 2011 @ 11:24 AM
Posted by Milton Crawford, Special Contributor

Nutrition

Cal/Serving: 499
Daily Value: 25%
Servings: 2

Balanced, High-Fiber

Fat	25g	38%
Saturated	5g	26%
Trans	0g	0%
Carbs	49g	16%
Fiber	6g	23%
Sugars	8g	0%
Protein	21g	42%
Cholesterol	372mg	124%
Sodium	849mg	35%
Calcium	164mg	16%
Magnesium	65mg	16%
Potassium	858mg	25%
Iron	5mg	26%
Zinc	2mg	16%
Vitamin A	3797IU	76%
Vitamin C	69mg	116%
Thiamin (B1)	0mg	20%
Riboflavin (B2)	1mg	34%
Niacin (B3)	3mg	15%
Vitamin B6	1mg	27%
Folic Acid (B9)	113µg	28%
Vitamin B12	1µg	15%
Vitamin D	2µg	1%
Vitamin E	5mg	25%
Vitamin K	38µg	47%
Fatty acids, total monounsaturated	14g	0%
Fatty acids, total polyunsaturated	4g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Pairs Well With

Exclusive from The Daily Meal

The Perfect Cheeseburger

There are plenty of ways to gussy up a burger. But to make one that's as mouthwatering as it is...

Best-Ever Barbecued Ribs

This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat...

Simple Gazpacho

A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island —...

Popular Recipes

More Recipes By Milton Crawford

Flickr/d o l f i

The name doesn’t really roll off the tongue on a hungover morning but this recipe, which uses a combination of eggs and spicy tomato sauce — similar to the Mexican huevos rancheros, though with a distinctively North African/Middle Eastern flavor — offers a memorably fiery blast-off to a day that might otherwise have proved drab and dull.

Shakshuka is usually thought of as an Israeli breakfast dish, but in fact is eaten widely in Morocco, Tunisia, Algeria, and Yemen too. The only slightly unusual ingredient is the smoked paprika, which gives the tomato sauce a wonderful smoky richness.

This version is quite spicy; if you prefer a milder dish, you can halve the quantities of jalapeño, pepper, and paprika.

Click here to see the Eating Your Way Out of a Hangover story.

INGREDIENTS

2 tablespoons olive oil
½ onion, diced
2 bay leaves
1 jalapeño, seeded and finely sliced
½ red sweet bell pepper, seeded and chopped
2 cloves garlic, crushed and chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
One 14-ounce can chopped tomatoes
Pinch of superfine sugar
Salt and pepper, to taste
4 free-range eggs
2 large pita breads, cut in half
A few leaves flat-leaf parsley, for garnish

DIRECTIONS

Turn on the broiler.

Heat the olive oil in a frying pan over medium heat and cook the onion for 5-7 minutes, stirring occasionally, until the onion has softened and taken on a slight golden color.

Add the bay leaves, jalapeño, red pepper, and garlic, and stir. Keep stirring and cook for 1 more minute.

Add the cumin and paprika and continue stirring for another minute.

Stir in the tomatoes and a pinch of superfine sugar, season with salt and pepper, and leave to simmer on low heat for about 7 minutes, stirring occasionally.

When the sauce has thickened, make 4 small “craters” in the tomato mixture and break one egg into each crater.

Leave the mixture on low heat for 2 minutes, until the egg whites begin to set, then place the frying pan under a medium broiler for 3-4 minutes, keeping a careful watch to make sure the egg yolks don’t fully set; runny yolks are essential.

Take the frying pan out from under the broiler, season the eggs with salt and pepper, and set aside while you toast the pita breads.

Toast the pita breads under the broiler for about 1 minute.

Lift the eggs out of the sauce, placing 2 on each plate and spoon the sauce alongside, removing the bay leaves. Garnish with a little flat-leaf parsley. Place the pita breads on the side of each plate and make sure you use them to dip into the delicious sauce.