Shaksh(o)uka is a dish popular in the middle east and is thought to be originally of Tunisian and Morrocan Origin. It is an easy meal and a good way to take a backseat from carbs and get your five a day in one meal.
It’s perfect for any meal and like you’ll most likely have these ingredients in your pantry.
This is my adaptation of the traditional shaksh(o)uka, I do not in anyway claim to be a novice on how to traditionally prepare this dish.
2 medium eggs
1 medium onion finely diced
1 clove of garlic minced
3 table spoon olive oil
1/4 teaspoon of cumin
1/4 cup of frozen peas thawed-100 grams
2/3 cup finely sliced bell pepper- 117 grams
1/4 cup finely sliced aubergine-60 grams
1 1/2 cups cubed tomatoes- 200 grams
1 small chili minced- 2 teaspoons crushed chili
You don’t need a cast-iron
preheat your oven to 200 degrees Celsius or 390 degrees Fahrenheit.
Heat your cast iron frying pan or a regular flying pan on your stove/ hob.
next add the olive oil to the pan.
Perform the oil test and add the chili, cumin, onion and garlic. Saute for about a minute and a half.
Add the tomatoes and stir for about 4-5 minutes on medium-high heat.
Add the rest of the vegetables and stir for a minute ad a half.
Add a pinch of salt, some black pepper and stir.
At this point you at to turn the stove of and taste the sauce t see if it is seasoned to your taste! again gently add in extra salt, pepper or chili until you are satisfied.
Now if you are using a regular frying pan go ahead and transfer the contents into a shallow casserole dish.
Make two wells in your dish/ cast iron and crack your eggs into each of the wells.
Place the dish/ cast iron in the oven and bake until egg is to your preferred consistency.
For runny eggs – bake for 3 minutes
For well done egg – bake for 7 minutes.
Now you can serve this dish up with some toast sticks or rice crackers.
I have decided to start a new series were I just give general cooking tips and the first tip is how to know if your oil is hot enough.
Why is it important?
I personally love and welcome every and any opportunity to learn and as a science lover I think its nice to always try and explain the reasoning behind each action. Essentially you want your oil to be hot enough as this would ensure that the surface area gets not only nice and crisp, but that the flavor of whatever you are cooking stays intact and your vege/ meat remains JUICY.
SO how do you actually do the test.
You will need:
a wooden spatula
a pan/ pot of oil heating up
Essentially you want to insert the narrower end of the spatula into your oil heating up and what you are looking for is the formation of tiny bubbles around the circumference.