SHAKSHUKA ITALIANO

Shakshuka, a Middle Eastern poached eggs dish in a spiced tomato base, gets an Italian twist with a puttanesca style sauce. Serve with pita or crusty bread for a fantastic one pot, budget friendly meal.

         

Hi y'all! It's Thanksgiving week, so I would like to wish everyone a wonderful holiday! Enjoy your day whether it be in a houseful of people or quietly chilling at home doing whatever you want.

Rather than inundating you with another holiday themed recipe on the blogosphere this week, I opted to share shakshuka with you. Shakshuka originated in North Africa and gained popularity in the Middle East. It can be eaten for breakfast, lunch or dinner. 

Shakshuka has variations but is typically made with onion, peppers, and tomatoes and seasoned with cumin, paprika, and cayenne. This particular recipe, combines the Middle East with one of my favorite cuisines, Italian. The tomato sauce is full of flavor—with anchovies (don't worry, it breaks down), garlic, capers, olives, and red pepper flakes for the flavor blast. Eggs are added to gently poach within the sauce. For extra yumminess, mozzarella cheese tops the dish.

This simple dish scores high on taste and tactility. On the one hand, there is the warmth, tang, sharpness, and spiciness of the tomato sauce. On the other, there is the silkiness and richness of the poached eggs. And let's not forget about the bread! Not only does it provide that always satisfying chew, but it also sops up all that goodness!! 

Make this after your holiday feast when your palate craves for a change of pace. It is a one-pot, easy to make, easy to clean up, and budget friendly meal. It's the perfect meal to make when you are trying to recover from the gluttony and frenzy of the holidays.

See you back here soon!

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SHAKSHUKA ITALIANO   

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INGREDIENTS:

2 tablespoons extra virgin olive oil
1 1/2 cup chopped onion
1 tablespoon chopped garlic
3 anchovy fillets
1 teaspoon dry oregano or 1 tablespoon fresh
1/2 teaspoon red pepper flakes (A hint of heat. Use more for more heat.)
1/8 teaspoon salt
1/4 teaspoon black pepper
1 (28 ounce) can petite diced tomatoes
1/2 cup chopped black olives
2 tablespoon capers
6 eggs
3 oz. fresh mozzarella cheese, sliced and cut into large chunks
chopped parsley for garnish

INSTRUCTIONS:

Preheat a 10-inch skillet on medium. Add olive oil and onion. Cook for five minutes, stirring frequently. Add garlic, anchovies, oregano, red pepper flakes, salt and black pepper. Sauté for a minute, breaking up anchovies. 

Add tomatoes, olives, and capers. Cook for about 15 minutes to reduce the liquid but leaving enough for the sauce to swish around easily. Carve six wells. Reduce heat to medium low. Crack an egg into each well. Add cheese. Cover and cook for 7 to 10 minutes or until the whites are almost set and the yolks are slightly jiggly. Garnish with parsley just before serving. Serve with pita or crusty bread.

Makes 6 servings.

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