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Sep

16

Cooking With Bwog: Shakshuka

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Can you make anything that looks more delicious than this?

Cooking with Bwog is back and better than ever at the start of this semester with a fresh, summery shakshuka!

School has started; the leaves are changing colours; you are no longer dripping with sweat in your un-air-conditioned apartment– fall is almost here. If you, like me, are desperately trying to hang onto every last ounce of summer that you possibly can—make this shakshuka. Not only is it super cheap and involve only basic ingredients that you most likely already have, but you can also give those fresh summery tomatoes one last hurrah before you are bombarded with everything apple and pumpkin.

Ingredients:
• 5 large tomatoes
• 2 large yellow onion
• 5 garlic cloves
• 2 bell peppers
• olive oil
• brown sugar
• cumin
• paprika
• cayenne pepper
• salt and pepper
• feta cheese
• 1 bunch of cilantro and/or parsley
• 6 eggs


Cut tomatoes into thick wedges, making sure to cut out the core (this part tends to be bitter). Drizzle generously with olive oil and sprinkle with brown sugar and spices. Place onto foil-lined baking sheet and roast at 400’F for approximately 20 minutes or until they start to blacken.
While tomatoes roast, slice garlic, onions and bell peppers into thin strips.
In a large skillet, caramelize vegetables in ample olive oil, brown sugar and spices. If necessary, caramelize in batches.
Once tomatoes and vegetables are cooked, combine in a large pot, add more spice and brown sugar, and let them simmer down. The longer they cook and meld, the better the shakshuka will be.
When you are ready to eat, burrow six holes into the shakshuka and crack an egg into each pocket. Sprinkle a substantial chunk of feta cheese over the top of the mixture. Cover the pot with a lid and cook until the whites of the eggs are cooked through (best if the yolks are still runny). Once cooked, remove the lid, scatter with cilantro (or herb of choice) and serve in bowls with buttered hunks of toast. Enjoy!

*I don’t measure anything for this recipe because it is so forgiving. In terms of spices, brown sugar, herbs, and feta cheese—I’d say a generous, ingredient-coating sprinkle is probably perfect. But, as with anything, season to taste!
**If you are opposed to eggs (for whatever reason), this is also equally delicious served on its own or with a dollop of Greek yogurt. You do you!

good red boys via Bwog Archive

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