Shakshuka With Feta

By Brittny -


Shakshuka is pronounced like this: https://www.youtube.com/watch?v=8UTfSLfhhqk. This is perfect for a brunch. It's like having vegetables, feta, and eggs all baked into a tomato sauce or enchilada base. There are lots of variations on this. 


For now, I would give this a 7. But I would make some changes (noted below) that could probably kick it up to an 8 or so. I especially want to switch out canned for fresh tomatoes chopped really small, or just get rid of the tomatoes overall. I also think using chili powder is better than cayenne pepper. I'm kind of a wimp with spice sometimes so chili powder might be smoother (like Dad's enchilada recipe). In fact, I wondered if this would taste better if I just made Dad's enchilada recipe and then added the eggs, feta, and veggies to it. 

This recipe is Middle Eastern (think Israel) and North Africanish. It's the baking in the oven that really brings it all together and makes the eggs look good and the sauce thicken. 
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ⅛ teaspoon cayenne, or to taste (Or just a pinch of chili powder, I think)
  • 1 (28-ounce) can whole plumtomatoes with juices, coarsely chopped (I would seriously take this out and jsut add the sauce, or follow Dad's recipe. Or even juSt use fresh tomatoes.)
  • ¾ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 5 ounces feta cheese, crumbled (about 1 1/4 cups) (very wise to use the feta)
  • 6 large eggs
  •  Chopped cilantro, for serving (cilantro is a must for the top)
  •  Salsa, for serving


  • Heat oven to 375 degrees.
  • Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  • Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
    • Here's the original recipe:
    http://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta

    Also, Stef asked for my NYTimes login so that you guys can see the recipes:
    squintsky@yahoo.com
    Blarghy64

    Comments

    Post a Comment

    Popular posts from this blog

    Sourdough, version 4, aka version Mel

    By -
    Image
    This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
    Read more

    Grandma Goodsell's Whole Wheat Bread

    By -
    Image
      So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
    Read more

    Instant Pot Spaghetti and Meatballs

    By -
    Image
    Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
    Read more