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Shakshuka

by michelletang118
written by michelletang118

Who said Shakshuka for one cannot just be as fun? As long as you have a mini cast iron pan, you can totally make this dish yourself in less than 30 minutes.

Shakshuka is probably one of my favourite breakfast dishes of all time – up there with the avocado toast.

Was particularly craving it last Sunday evening so given the current ‘work at home’ policy, I figured I would need to take the matter in my own hands if I wanted to savour this quintessential Tunisian dish.

For those who are unaware, Shakshuka means ‘mixture’ in Arabic, and this traditional dish simply consists of a mixture of garlic, onions, tomato, eggs and spices. Originally this dish hails from Tunisia and the Middle east but its popularity has seen it made its way to several other countries.

This dish makes me reminisce of my days in Tel Aviv (2017 summer) so recreating it makes me somewhat nostalgic. Sad that I can’t travel anywhere now given the corona situation!

If you look online, you will be able to find several variations of this dish. There is no right or wrong, but I like to add a bit of spice to mine by squeezing some harissa into the tomato sauce as I cook it. I do highly advise, however, to make this dish in a cast iron pan. It won’t stick and it’ll keep the dish hot as you slowly savour it.

Shakshuka

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Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 350 calories 15 grams fat
Rating: 4.7/5
( 3 voted )

Ingredients

  • 1/3 onion or 1 shallot, diced
  • 1/3 red bell pepper, sliced into small pieces
  • 1 garlic clove, diced
  • 2 eggs
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/3 teaspoon cayenne pepper (optional)
  • 1 teaspoon harissa paste
  • 1/2 can of crushed tomatoes
  • 1 teaspoon of diced fresh parsley (garnish)
  • 1 teaspoon of olive oil
  • salt and pepper to taste

Instructions

  1. Heat a cast iron on medium heat and add the oil and diced onions (or shallot if using).
  2. Once onions are sweated sufficiently (they will be soft), add the sliced bell peppers and garlic and slowly cook for 5-7 minutes until softened on low heat.
  3. Add the harissa paste and canned tomatoes followed by the spices. Stir gently with a spatula and season with salt and pepper. Simmer for another 5 minutes.
  4. Using the back of a spoon, 'spoon' two holes in the tomato mixture and crack two eggs respectively into the temporarily cavity. Cover the cast iron with a lid and let it cook for 5-7 minutes or so on slow heat depending on how well you like your eggs (I like mine still a bit runny).
  5. Once eggs are cooked to your liking, remove the cast iron from the stove and garnish with the parsley and zaatar (if using) before serving with some crusty sourdough or pita. 
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AppetiserSoupsVeganVegetarian

Easy Summer Gazpacho

by michelletang118
written by michelletang118

GAZPACHO ANDALUZ | A bomb of rich nutrients condensed in the form of a refreshing soup that can be readily made in 15 minutes. 

Having just returned home from a whirlwind escapade to Spain and the Basque country, I was completely mesmerised by the arresting landscape, architecture, rich culture and history, and of course, the myriad of flavours offered by Spanish and Catalan cuisine.

To that effect, it is of no surprise that the first dish I decided to make during the hot summer months is the gazpacho. Gazpacho is Andalusia’s best known dish and is the perfect summer soup for a refreshing light appetiser. It is made of ripe tomatoes, bell peppers, cucumbers, garlic, and bread moistened with water that is blended with olive oil, vinegar, and water and served cold. Many variations are available but I like to keep things simple, and stick with the most popular Andaluz style.

Traditionally made in a mortar and pestle, one simply pounds stale bread and a vegetable mixture into a paste, before adding the  tomatoes, olive oil, and vinegar. The tomatoes should always go through a sieve so there are no seeds in the finished dish.

The key to making a great gazpacho starts with epic – and I stress epic– tomatoes. Because this preparation is raw, there is simply no hiding of a sub-standard specimen. So go for gold (heirloom or the likes)! Also, use the best quality olive oil you can afford. I used Himalayan sea salt, but feel free to use the finest unprocessed sea salt that tickles your fancy. Feel free to garnish with chives, chopped tomatoes or fresh basil leaves too.

Easy Summer Gazpacho

PREP TIME: 10 mins | ACTIVE TIME: 5 mins | TOTAL TIME: 15 mins | YIELDS: 3-4 servings

INGREDIENTS:

  • 1 cucumber, peeled and chopped
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 1kg ripe plum tomatoes (or best tomatoes you can find), cored and chopped
  • 2 garlic cloves, peeled and crushed
  • 75g stale crusty white or country bread (skin removed), chopped
  • 2–2½ tbsp sherry vinegar, or to taste
  • 2-3 tablespoons of extra virgin olive oil
  • 250ml of ice water / ice cubes

METHOD:

  1. Chop the cucumber, peppers, tomatoes, and garlic. 
  2. Soak the bread in water.
  3. Put the vegetable mixture into a blender, add the oil oil and sherry vinegar, crack in some black pepper and pinch of salt then whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar or more ice cubes/water. Cover and chill again, until really cold and you’re ready to serve.
  4. Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat. Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper.
  5. To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold, sprinkled with chopped basil or chives if you desire, and an extra drizzle of olive oil and the toasts alongside, if using.

 

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