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!

British Virgin Islands Shrimp Salad

Caribbean islands with British roots have a significant Indian influence, as the intercourse of empire might suggest. Hence, this salad, whilst staunchly Caribbean, also offers the mellow spice of curry.

Jalapeno and garlic add a more substantial flavoring. But allowing the basic spices to marinate for a few moments permits the flavors to blend and mellow.  A most excellent, healthy, and nutritious repast.

Ingredients


2 cloves garlic, minced

1/2 medium red onion, chopped
1/2 small red pepper, chopped

1 tsp curry powder

1 jalapeno, seeds removed, diced fine


Juice of 2 limes

2 Tbs extra virgin olive oil


Fresh ground black pepper to taste

1 lb cooked shrimp, peeled and deveined, coarsely chopped

1 avocado, peeled and diced

1 large, ripe tomato, diced


2 Tbs chopped cilantro




Method


In a large bowl combine garlic, red onion, red pepper, curry powder, jalapeno, lime juice, olive oil, and ground pepper. Stir and let ingredients marinate at least 5 minutes to allow the flavors to blend.

Add the chopped shrimp, avocado, and tomato. Combine all the ingredients together and gently toss. Top with cilantro and give a final toss.

Serves four as an appetizer or two as an entrée. A wonderful, fresh meal!

Thick Cannillini, Tomato, and Pasta Soup Siciliano

This soup has Sicilian roots and celebrates the sun-blasted tastes of this southern Mediterranean island. Sicily’s Tunisian invaders are acknowledged with turmeric, and the northern city of Parma is paid homage with the double use of its famous cheese.

The key to this recipe is a double thickening. First, sauté and thicken the red pepper/onion base (soffritto). Then, cook down the added tomatoes until the mixture is very reduced and thickened.  Be patient, cook, and stir.

Then finish the soup with convenient canned beans, pasta, and a wedge of parmigiano rind. Serve with evoo and grated parmigiano - the result is silky smooth and satisfying.

Ingredients
2-3 Tbs. evoo
¼ tsp turmeric
¼ tsp hot red pepper flakes
¼ tsp. freshly ground black pepper
½ medium onion chopped
½ fresh red pepper, seeded and chopped
2 bay leaves
1 plum tomato diced
1 28 oz. can chef’s cut tomatoes (or whole plum tomatoes crushed by hand)
1 28 oz. can water (after you’ve emptied the tomatoes – this washes out the remaining juices)
1 28 oz can cannellini beans, drained
1 parmigiano reggiano rind, 2-3”
½ cup red wine 
6 oz. (3/4 cup) small whole wheat pasta
2 garlic cloves chopped fine
Evoo to drizzle
Freshly grated parmigiano reggiano to taste

Method
Heat the evoo in a deep cast iron soup pot. Add turmeric, red pepper flakes, and black pepper… stir to mix. Add onion and red pepper – sauté and stir to reduce onion/pepper mixture. Add bay leaves and plum tomato, stir well, and continue sautéing.

When mixture is reduced and thickened, add canned tomatoes. Increase heat and boil away excess liquid, stirring frequently. Reduce heat and simmer until tomato sauce has thickened and oil has risen to surface. The key to this recipe is to seriously thicken and reduce the tomato mixture. Take your time.

Add water, red wine, beans, and parmigiano rind. Bring to a boil and cook until ingredients are thoroughly heated, flavors mingled, and mixture thickened. Add pasta and cook till al dente – 8-10 minutes depending on pasta.

Add chopped garlic, stir, and cook for another minute.

Serve hot, topped with a drizzle of evoo and freshly grated parmigiano, with rustic bread and a nice glass of Chianti. Buon appetito!

Pasta in Tomatoey Broccoli Sauce

Broccoli sauce prior to mashing

Broccoli is the vegetable that everyone loves to hate.  When cooked badly, it has both an unpleasant texture and taste.  No wonder former President George H. W. Bush doesn’t like the stuff.  But broccoli has a lot to recommend it.  A member of the cabbage family, it is packed with nutrients, being high in vitamin C, dietary fiber, and anti-cancer properties.  And much more importantly, when properly prepared, it can be quite tasty!

There are many pasta and broccoli recipes, but this one is different and results in a very savory dish of pasta in a thick, tomatoey, broccoli sauce.  The spices are a suggestion only – feel free to substitute your own favorites.

First we’re going to cook the broccoli, and then the pasta, in the same water. That way the vegetable nutrients aren’t  completely tossed down the drain.  In addition, a cup of this water will be added to the sauce.

The broccoli, after cooking in the pasta pot, will be transferred to a deep skillet and cooked in olive oil, thoroughly mashed down, then combined with tomato paste and the cup of reserved water to form a thick sauce.

Finally, the pasta is cooked in the pasta pot (same water as the broccoli) until not quite done, drained through a colander, then combined in the broccoli sauce and cooked to completion. 

Ingredients

1 pound broccoli, cut up (florets cut and stems thinly sliced)

4 tbs. EVOO

Pinch of turmeric

¼ tsp. red hot pepper flakes

Fresh grated black pepper to taste

1 cup of water (reserved from pot)

1 can 6 oz. tomato paste

3 cloves garlic thinly sliced

3/4 pounds (about 3/4 box) small pasta (ziti, penne, etc.)

Fresh grated cheese (Parmigiano Reggiano preferred)

Method

Bring a large pot of salted water to a boil.  Add broccoli and cook 10-15 minutes until all parts are tender (particularly the stem chunks). 

Meanwhile, heat oil in a large, deep skillet (or Dutch oven).  Add spices (turmeric, hot pepper flakes, black pepper).

When broccoli is tender, remove pot from heat, then use a slotted spoon or strainer to move the broccoli to the skillet.  Reserve a cup of the broccoli water.

Cook the broccoli in the skillet over medium-high heat, stirring and mashing until hot and well cooked into a thick sauce.  Add the can of tomato paste and cup of reserved water – mix and stir well.  Stir in garlic slices a few moments before adding the pasta. Add water as necessary if sauce is too thick.

Meanwhile, bring the vegetable water back to a boil and cook the pasta until al dente (not quite done).  Drain pasta and add it to the broccoli sauce.  Stir well to coat, then cover and continue cooking until pasta is done.

Salt to taste.

Serve with a topping of fresh grated hard cheese and a nice glass of Chianti.  Enjoy!

SHORTCUT - you may replace the tomato paste and cup of water with 2 cups of prepared tomato sauce.  My favorite is Classico Traditional Tomato & Basil.

Whole wheat ziti in tomatoey broccoli sauce.