Shakshuka - the Middle Eastern Delight

Eggs poaching in spicy tomato sauce.

Shakshuka is an oddly named dish extremely popular in the Middle East. Originating in North Africa, it migrated around the Mediterranean and is said to rival hummus in popularity. Commonly a breakfast food in Israel, it is also often eaten for lunch or dinner and is much appreciated as a one-pot meal.

Consisting of a spicy tomato sauce and eggs, Shakshuka is easy to prepare and very nutritious. Arguments rage about what constitutes authentic Shakshuka and a wide range of variations abound. I will present a common version using sweet red pepper, onion, garlic, and spices in a tangy tomato sauce.

When served as a meal, the dish is often accompanied by pita bread to soak up the delicious sauce. It can also be served over pasta or rice as a hearty topping.

Some variations include chick peas, others top with feta cheese, and some even use artichoke hearts. The dish can also be finished with cilantro or Italian parsley if desired. Paprika is a common alternative to the curry powder. Feel free to experiment.

Classic Shakshuka

3 Tbs extra virgin olive oil
1 tsp curry powder
1 tsp ground cumin (freshly ground preferred)
1/8 tsp ground black pepper (freshly ground preferred)
1/2 tsp hot red pepper flakes (or more to taste)
1 medium onion, diced
1 large sweet red pepper, seeded and chopped
28 oz. can chopped tomatoes with juices
A pinch or two of baking soda
4 large cloves garlic, diced fine
Salt to taste
6 large eggs
A sprinkle of salt and black pepper

In a large, deep skillet, heat the olive oil over medium-low heat. Add spices, stir and cook a bit till blended with the oil.

Add the onions and pepper and saute until softened, about 15-20 minutes.

Pour in tomatoes and increase heat to medium. Stir and cook tomato sauce until thickened (spend some time here - the thicker the better). Add the baking soda and mix in well (this reduces acidity). Stir in garlic and salt to taste and cook for two minutes more.

Make six indentations in the now-thickened sauce and break an egg into each. Season the eggs with a bit of salt and pepper. Reduce heat, cover, and cook until eggs have set.

Serve with pita bread or over rice or pasta.

Experiment with the spice combinations - I like it spicy so use a lot more hot red pepper.

For that late meal after returning home from work, you can even use a jar of tomato sauce supplemented by the spices. Not as good, of course, but plenty good enough and quick.

Enjoy!

South African Corn and Bean Stew

South African Samp and Beans

This is a traditional South African samp (cracked corn kernels) and bean recipe. It takes about 3.5 hours to prepare, so a Saturday or Sunday afternoon is perfect. The recipe is nicely spiced by the jalapeno, garlic, bay leaf, and curry powder. You can experiment to adjust any of the spices up or down. Or remove some and add your own favorite spices!

Extremely filling, you should find this to be a very satisfying and healthy meal.

Ingredients:

16 oz. dry pinto beans

16 oz. samp (cracked corn kernels)

10 cups water

1 bay leaf

2 chicken bouillon cubes

2 cans 15 oz. diced tomatoes, with juice

3 teaspoons curry powder

Freshly ground black pepper

2 potatoes, peeled and diced

6 tablespoons extra virgin olive oil (EVOO)

1 onion, chopped

1 red pepper, seeded and chopped

2 medium jalapeno peppers, chopped (seeds removed if you want to cool it down)

4 cloves garlic, peeled and chopped

Note: you may add salt if desired. I think the salt from the two bouillon cubes is adequate.

Method:

1.      Mix and wash the samp (corn) and beans together in a colander. Wash well to remove any grit.

2.      Put them in a large pot with 10 cups water. Add bay leaf and bouillon cubes. Bring to boil then reduce heat to medium and cook with lid slightly askew until samp and beans just start to become soft, about 2 hours. Stir occasionally to prevent sticking.

3.      Add tomatoes, potatoes, curry powder, and black pepper, stir, and continue to cook for another 30 minutes. 

4.      Place EVOO in a skillet and sauté onions, red pepper, jalapeno, until softened. Add chopped garlic and cook 2 minutes more. Scrape sautéed veggies and EVOO into samp/bean mixture, stir, and continue cooking, another 30 minutes.

5.      Test samp, beans, and potatoes. If any are not fully cooked, continue cooking until done.
Add water if necessary.

6.      Serve with warm slices of whole wheat bread and a rich red wine (cabernet sauvignon for example). Enjoy!