Shakshuka is a dish of eggs poaches in tomatoes, capsicums (bell peppers), and onions. I first had it at Cafe Shenkin in Erskinville, and loved it.
So obviously, this is not an authentic shakshuka. Don’t hate me. But who doesn’t love bacon and chorizo?
I’ve done shakshuka few times before. Actually I did it just last Saturday. But I left the eggs too long and it wasn’t runny anymore. And couldn’t forgive myself for that until I make a good batch, that’s why I made it again this weekend, and I’am happy!
Initially, I wanted to do everything from fresh produce so I started by making my own tomato sauce. I won’t explain it on this post because I still ended up using 2 cans of chopped tomatoes. I guess this will serve up to 8 people if you’ll just give them small bowls. But me and Andrew ate half of it in one seating. LOL
Warning. I’m not good at giving recipe because I can’t remember the exact amount of seasoning, spices and herbs I add. Even if I’m following other recipes, I do not blind-follow it. I make sure I taste and adjust it to my liking.
- Oil of choice, 1tablespoon, or maybe less
- 1 large onion (or more if you love onions)
- 1 garlic (or more if you love garlic)
- bacon, the one with rind. You need the fat! I used 2 pieces/slabs/slice (what do you call those in bacon?!) because we only had 2 left.
- 2 chorizos. Maybe of you used more bacon, you can just use 1
- red capsicum or bell peppers. I used 4 small pieces.
- 3 cans of chopped tomatoes (I used 2 but it’s because I made some from fresh tomatoes)
- herbs – I used dried oregano and fresh basil. You can use whatever you like.
- salt, pepper (of course!)
- EGGS – depends how many you can eat
- Chop bacon and chorizo to preferred size. Maybe chop the onions, garlic and capsicums too if you’re that type who wants everything prepared before starting the heat on their pots.
- Heat your pot and the oil, you don’t need a lot of oil because you’ll use the oil from bacon and chorizo.
- As you guessed it, add the bacon and chorizo. It will sizzle. If not, it’s ok, don’t be sad, it’s still bacon and chorizo!
- If you see oozing our from those fatties, add the onion and garlic.
- And then maybe after 5 minutes add the capsicum. Ok, there’s a bit of note here. From previous shakshuka I made, I preferred that capsicums are really tender and not crunchy anymore. So for today, I chucked them in the oven for 30mins (as I made that ambitious tomatos sauce). So they were already tender when I combined them with the meat.
- When the veggies are cooked to your liking, add the chopped tomatoes.
- Add herbs, salt and pepper.
- Taste. If you’re not happy, adjust the seasoning.
- Simmer a bit more and taste again. Seriously, a fair amount of my cooking time is spent on adjusting the flavors.
- And then the sauce is done. As I told you, it should be a big batch, you can keep the half of the sauce in the fridge for next shakshuka session.
- Now it’s time for the eggs. Transfer some of this red sauce to a shallow pan. It’s good if you have a pan that can go inside the oven, but if not a regular shallow pan will do.
- Place the eggs carefully on top of the red sauce. Careful so you won’t break the yolk. The number of eggs depend on how many you can consume on that instance. It’s not good to keep it the fridge and re-heat because the egg’s won’t be runny anymore.
- If you can place your pan in the oven, preheat oven but turn it to grill mode (I still set it to 200C). Be careful not to overcook the eggs else it won’t be runny!
- If you just use a normal shallow pan, add eggs on top and place it on low heat. Now you want the top part (where the eggs are) to feel the heat too so you cover the pan. I know most of the shallow pans don;t have lids. Improvise!