Buzz
Most of us rely on a few go-to recipes for our weekly meals. However, our taste buds occasionally seek something new. For a dish that’s both exciting and suitable for weeknights (and easy on the wallet), try this shakshuka (or shakshouka) recipe recommended by the Institute of Culinary Education (ICE).
Shakshuka has its roots in Maghreb, a North African region near the Mediterranean Sea. This dish features poached eggs in a zesty tomato sauce enriched with peppers, onions, and garlic. The term shakshuka originates from a Maghrebi Arabic dialect, meaning “mixed.”
While some home cooks might hesitate at the idea of poaching eggs, the method is simpler than it seems. Chef Leif Evans, a culinary arts instructor at the Institute of Culinary Education’s New York City campus, advises against reducing the sauce too much, as the eggs need ample liquid to cook properly. He also recommends covering the pan with foil to ensure even cooking of the eggs.
For a step-by-step visual guide on poaching eggs, take a look at this Food Network video.
Begin the recipe by sautéing chopped chilies and onions in a lightly oiled pan over medium heat. Cover the pan and let the ingredients caramelize slightly before proceeding. Next, add cumin and paprika, cooking for an additional two to three minutes. Stir in crushed tomatoes and water, then simmer for about 20 minutes until the mixture thickens.
Once the sauce is ready, it’s time to poach the eggs. Use a ladle to create small wells in the sauce and crack an egg into each one. Repeat for all eggs, cooking them for five to six minutes. If the egg whites aren’t setting, gently spoon sauce over them while avoiding the yolks. Serve the dish topped with feta, parsley, and a drizzle of olive oil.
The Institute of Culinary Education offers a variety of exciting and unique recipes through its diverse courses. Students can explore disciplines like hospitality and hotel management, pastry and baking arts, and health-supportive culinary arts. To discover more, visit ICE’s website and explore the programs available at their New York and Los Angeles campuses.
Shakshuka
Serves 4
IngredientsOlive oil 5 Anaheim chilies, seeded and finely diced1 yellow onion, finely chopped8 garlic cloves, peeled and smashed1 tsp ground cumin1 tbsp paprika1 qt canned whole tomatoes, crushed½ cup water8 eggs½ cup crumbled feta cheese½ bunch parsley, roughly choppedSalt and pepper
- Heat olive oil in a sauté pan. Once hot, add the diced chilies and onion. Cover and cook over medium heat until softened and lightly caramelized.
- Stir in the cumin and paprika, cooking for an additional 2 to 3 minutes.
- Add the crushed tomatoes and water, then simmer until the mixture thickens, about 20 minutes.
- Using a ladle, create wells in the tomato sauce and crack an egg into each one. Repeat for all eggs, cover, and cook for 5 to 6 minutes.
- If the egg whites aren’t fully set, gently spoon some sauce over them, avoiding the yolks.
- Remove from heat and garnish with crumbled feta, chopped parsley, and a drizzle of olive oil.
