An easy skillet meal: Shakshuka with feta and Israeli couscous, recipe from Molly On The Range.
Today, we're going to talk about something verycute, very small and very lovely. Are you ready?
Of course you are!
Her name is Molly Yeh (pronounced YAY!), and when I first laid eyes on her new book, I snatched it up.
Molly's book is my top pick for holiday gift giving this year. Her book has recipes that showcase the lovely mix of her Asian and Jewish roots (plus her husband's Scandinavian influence) with a fair dose of her personal food obsessions thrown in (think:tahini, marzipan, and so many eggs!).
It's the type of book that draws you in because of the story telling.She gives you directions on how to 'bahn mi' anything, how to get macaroni and cheese on your table the fastest, and 6 ways to harass a batch of challah dough into something incredible.
I've made so many things from this book: her Mum's matzoh brei, her ex-boyfriend's meatless meatballs, authentichummus (serve it warm and stick your whole face in it), chicken paprikash, and now this fun twist on Shakshuka with feta.
She addsbig pearls of Israeli couscous to this shakshuka with feta so it's more of a substantial meal. And it's exactly the type of thing I've made no less than 3 times in 3 weeks, because it comes together with everything you already have on-hand. And the babe loves it, too! (I'm starting to worry that Camille doesn't have spice receptors in her taste buds...that's how much she loves harissa!)
The sauce is forgiving. Stir it together in 15 minutes with a quick saute, or leave it on the stove for 2+ hours. If you can't locate Israeli couscous (it's the big pearls--see the video at the end for reference), use small pasta like ditalini.
Harissa is a lovely spice paste thatwants to be inyour pantry. I noticed that Trader Joe's started carrying it--hooray! Grab a tube (it keeps for a while), and you'll be squeezing it into everything--scrambled eggs, roasted potatoes, steamed rice, your coffee. Wait, don't stir it into your coffee--use Molly's Hawaij spice mix instead (it's like pumpkin spice swamin a bowl of cardamom...and thusbecameapproximately 100 times better).
Shakshuka with feta steps:
If you've never heard of Shakshuka with feta, you might know it by its other name: Eggs in Purgatory. It's a spicy tomato sauce for poaching eggs, and it's usually served with bread. Molly's recipe has a bit more spice and swaps the bread for couscous. Much improved, if you ask me.
Here's a little step-by-step stop motion vignette for ya:
In a small 8" skillet, heat the olive oil over medium heat.
Add the chopped onion, a pinch of salt, and cook, stirring, until soft and translucent, about 5 minutes.
Next, add the garlic, cumin, harissa, smoked paprika, crushed red pepper flakes another pinch of salt, a few turns of black pepper, and stir, Cook for 1 minute, while stirring occasionally.
Add the tomato paste and canned tomatoes (with juice). Stir everything to combine it well, and either simmer it for 15 minutes on medium, or turn the heat to low and let cook for up to 2 hours. Your choice.
When ready to serve, crank the heat to high, stir in the couscous and broth, cover and cook for about 15 minutes, until the couscous is done.
Create 3 little wells to add the eggs. Cook for about 8 minutes, until the whites are set but the yolks are still runny. If you like a more well-done egg, baste the eggs with the tomato sauce around it.
Tomatoes and peppers are New World ingredients that only became common ingredients in later centuries after the Columbian exchange. Maghrebi Jewish immigrants brought the dish to Israel in the 1950s and 1960s, though it only became popular on menus in the 1990s.
Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.
Connoisseurs insist shakshuka should be eaten from the pan. Why is hard to discern, and, obviously, it's impractical if serving a group. Instead, use bowls with curved sides – rather than diagonally sloping – to facilitate an easy circular sweep with the bread.
Shakshuka is traditionally served with runny yolks, and this is my personal preference. But if that's not your thing, you can adjust the cooking time to a jammier or more set yolk.
shakshouka, a Maghrebi (North African) dish, popular throughout the region, featuring poached eggs in a spicy tomato sauce, seasoned with peppers, onion, garlic, and various spices. The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.”
Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.
Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important). It is also popular in Israel, where it was introduced by Tunisian Jews. These Sephardic Jews came from Spain, Portugal and the Middle East.
For a very western version, you'll want to make a classic no-knead bread (super easy!) for the occasion. But for a Middle Eastern version like the one I'm suggesting here, you'll swap white bread with pita bread!
Rafram Chaddad, Tunisian food historian, visual artist, and shakshuka aficionado, explained to me that shakshuka originated in what he coins the 'Amazigh triangle' which consists in the area spanning a small part of eastern Algeria bordering Tunisia, southern Tunisia, and the north western part of Libya bordering ...
As often as possible but because it's time consuming, more often on weekends or for supper (eggs, in general, are common supper choice). Having a surplus of ripe tomatoes at hand is also a factor.
Popular in Israel, shakshouka is a savory egg entree made with tomatoes, peppers and onions. Though it's most commonly served as a main dish for breakfast, it's also eaten for lunch and dinner.
It's a quick, flavourful, and satisfying meal, especially after a long day. Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread.
After placing eggs in a pot, cover them with at least an inch of water. You'll boil them for around 10 to 15 minutes to form the harder interior. The internal temperature should be more than 160 degrees Fahrenheit when you remove them from the stove.
The quickest way to distinguish between an uncooked egg and a solid boiled egg is to put it flat on the counter and spin it. A raw egg will wobble and spin slowly, because it's filled with liquid, while a boiled egg will spin very quickly and very easily.
If you want the runny egg, let them cook for 4-5 minutes. If you don't like runny eggs, let them cook closer to 10 minutes! I love the runny egg with this dish, but you do you. Shakshuka is usually served with bread, and I would definitely not skip the bread!
Over-easy: Flipped version of the sunny-side-up egg. The top of the yolk is just barely set, but still runny. Over-medium: Flipped and cooked longer on both sides, so the yolk is barely runny, but still jammy. Over-well: Flipped and the yolk is cooked completely until it resembles the center of a hard-boiled egg.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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