That Not-So-Spicy Shakshouka
Eggs are a staple in Easter celebrations. A number of practices have sprung from this important event, ranging from the more traditional and religious Christian festivities to the leisurely games tailored fit to children, such as Easter egg hunts and Easter egg painting. But for kitchen aficionados like us, it is a perfect opportunity to revisit our favorite egg-based dishes and give them a little twist.
This recipe is my take on shakshouka, a breakfast dish from the Middle East where eggs are poached in spicy tomato sauce. I’ve seen variations using harissa (African chili paste—super spicy!) or other fresh but equally spicy chilis. My tastebuds cannot associate spicy food with the first meal of the day, though, and so I thought of coming up with a version that does not flame the tongue. Instead of using harissa or other fresh alternatives, I settled with just a little bit of chili powder—I find that it provides just the right amount of kick that my newly-awakened palate desires.
- 2 tablespoons cooking oil (any will do)
- 1 large white onion
- 1 400g can crushed tomatoes
- 1 teaspoon chili powder
- 5 medium-sized eggs
- Salt and pepper to taste
- Heat the oil in a large skillet.
- While the oil is heating, chop the onion into small chunks, around ¼ inch thick. This should yield a cup of chopped onions, more or less.
- Stew the onions in the oil for 10 minutes under medium low heat until they turn translucent and sweaty.
- Add in the crushed tomatoes and the chili powder.
- Bring to a simmer, and season with salt and pepper.
- Make wells on the tomato and onion mixture using a ladle. Crack the eggs on each well.
- Sprinkle a pinch of salt on the eggs to give them flavor.
- Cover and let the eggs cook for five minutes under medium low heat or until the egg yolks are set.
- Time to eat!
As with many other food bloggers out there, I am no chef. I come with no culinary training whatsoever, and so it’s not at all surprising that my kitchen adventures are punctuated by frequent mishaps and blunders. Yet, there are recipes that I seem to make much better than others. And so, after years of prodding from family and friends, here I am, sharing the little that I know.
Why “gourmand,” you ask? Simply because I like making and eating good food. I can eat a lot, too—so there you go!