Even more fun to eat than it is to say, Shakshuka isA�a traditional Tunisian dish of eggs poached in a sauce of tomatoes, chili peppers, and onions.
“I’ve been borderline addicted to middle eastern food ever since my paprika-obsessed father introduced to be YotamA�Ottolenghi’s BBC series ‘Mediterranean Feast’. A�One of my favorite dishes from the show — and his books — is shakshuka. A�It’s so easy, super flavourful, and provides a nice savoury alternative for my favorite meal: brunch. A�It’s also wickedly adaptable to an Ontario diet! A�In winter months, I use Ontario hothouse tomatoes… but come summer months, this fiery little dish is wonderful with garden fresh heirlooms. Either way, serve it alongside some good fresh bread. A�This is soul fuel at its finest. A�I dare you to not love it!”
Adapted from Jerusalem by Yotam Ottolenghi
- 2 tablespoons Ontario Cold Pressed Canola
- 1 medium Ontario onion, diced
- 3 cloves Ontario garlic, thinly sliced
- 1/2 � 1 Ontario chile pepper,minced
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds, crushed
- 1 teaspoon cumin seeds, crushed
- 1/2 teaspoon turmeric
- 2 pounds (1kg) ripe Ontario hothouse tomatoes, cored and diced
- 2 tablespoons tomato paste
- 2 teaspoons Ontario honey
- 1 teaspoon Ontario apple cider vinegar
- 1 cup Ontario sheeps milk feta cheese, cut into bite-sized cubes
- 6 Ontario eggs
- Optional: garnish with fresh parsley to keep things traditional, or do as we do in my house… lots of fresh cilantro!
- In a wide skillet or cast iron pan, heat the oil over medium high heat.
- Add the onions and the garlic and cook for 5 minutes, until soft and wilted. Add the chile pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly.
- Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 15 minutes, or until the sauce has thickened somewhat.
- Turn off the heat and press the cubes of feta into the tomato sauce.
- With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to break the yolks.
- Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 2 to 3 minutes, until the eggs are cooked to your liking — I like mine runny!
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�A�Come discover what�s on our table � literally!