Tomato Stew with Melty Egg (Shakshuka)

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This dish is so versatile, so yummy, and SO healthy.  Tomatoes have that comfort-food aspect (ie. Spaghetti), nothing tops a melty egg, and I like to throw rocket on top for a bitter contrast. Also, it’s also freezable.  Many cultures around the world have a similar dish to this.  Do I need to give you another reason to make this dish?

Years and years ago I was in Mexico, and was taught by an Israeli to make Shakshuka.  It was so easy, even I could handle it.  I was hooked.  I have since been perfecting my recipe.

It’s a great interactive dish, as well, as everyone digs out of one big pan.  It’s messy and a great excuse to eat lots of bread.

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Ingredients:

  • 6 eggs
  • 2 tbsp olive oil
  • 1.5 onions, finely chopped
  • 4 cloves of garlic, minced
  • 1 large red pepper, roughly chopped (bite sized pieces)
  • 1 large carrot, shredded
  • 3 tomatoes, diced
  • 2 chili peppers, chopped (I always keep the seeds in, love spicy food
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 14oz can diced tomatoes (do not drain)
  • 2 tbsp tomato paste
  • 1 tbsp red wine
  • 2 tsp honey
  • Salt & Pepper to taste
  • 1 bunch cilantro (coriander), chopped
  • 1 loaf french bread
  • Rocket

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Heat olive oil in large pan over medium heat.  Sautee onion and garlic until soft and fragrant.

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Add spices and chilis, and allow flavours to emerge.  Add shredded carrot and peppers, simmer for 5 minutes.

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Add tomatoes, paste, honey, wine, and reduce heat to med-low.  Cook for 15 minutes, stirring occasionally. Salt and pepper to taste.

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Stir in 2/3 chopped cilantro.  Simmer for a further 5 minutes.  Using a large spoon, make little nests (indentations) for the eggs in your shakshuka.  Crack the eggs in.

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 Lightly drag a spatula through the whites, mixing them in with the tomato, but don’t break the yolks!  Cover and cook until the eggs are done to your liking.  I prefer mine melty, but that’s just my personal preference.

Garnish with remaining cilantro.

Slice up the french bread, place it on a large board, along with the rocket.  Don’t forget lots of napkins!  This dish is a messy one.  If you find it to be too spicy, throw a dollop of sour cream on top.  I have a feeling a little freshly grated parmesan would be a nice addition as well.

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Wine Pairing: I’d suggest using that red you added to the dish. Anything fairly full bodied would work, but my favourite is an Australian Shiraz.  There’s a sweetness to the wine that works so well with the tomato.

Or beer.  Beer goes with almost anything.

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