Sunday Shack Up: Shakshuka
Let me begin by saying we sincerely hope all of you are well and that you have the means to take the necessary precautions during this uncertain time. With all the calmness of Jackie Moon in Semi-Pro, (“NOBODY FREAK OUT”- bonus points if you understand this reference), Boston has been seriously hunkering down for more self-quarantining. What does this mean for us? Getting creative with our pantry supplies while dreaming of our favorite restaurants, of course! Not sure if this needs to be said, but we’re 100% about supporting our local businesses as much as possible right now (and always). Today’s meal is a recreation of our favorite spot, Tatte’s amazing Shakshuka. If you’re in Boston and haven’t had this, stop everything and order it for takeout.
Shakshuka w/ Roasted Potatoes & Chickpeas
Ingredients:
· 1 14oz. can of Chickpeas
· 2 14oz. cans of Diced Fire Roasted Tomatoes
· 1 Red onion (chopped)
· 2 cloves of garlic (chopped)
· 1 Red Pepper (we didn’t have this but it would’ve made a great addition)
· 10 Small Red skinned potatoes (quartered)
· 1 small can of tomato paste
· 5 eggs
· Spices: Red Pepper flakes, Cayenne, Paprika, Salt, Pepper, and Basil to taste
· Optional:
· ½ lb. of ground beef (for meatballs)
· 2 slices of your favorite fresh bread (used as a vehicle/spoon to eat)
Recipe:
1. Turn your oven to 375°
2. Prepare you potatoes & chickpeas by quartering the potatoes and mixing both with several tablespoons of olive oil, cayenne, paprika, salt, pepper, and basil. Toss these lightly to ensure that they’re evenly coated and spread them on some foil on a pan. Pop them in the oven for about 30 minutes. Use the bottom level of the oven, as we’ll wind up putting the skillet for the shakshuka on the top.
3. Sautee the onions and garlic until they’re reduced in a large frying pan. Add your spices and tomato paste after ten minutes and stir until the color is consistent. Add your diced tomatoes (do not drain the cans, include the water). Allow the tomatoes to simmer for another 10 minutes until they’ve reached your desired consistency. Keep in mind it needs to be thick enough to support the eggs while they cook (I opted for a thicker, chili-style texture). Once your stew is where you’d like it, move this to a cast iron skillet.
(Side note: I truly didn’t think our Le Cruset items from our registry would get the use that they have, but the blue pan/grill/skillet is making another appearance!).
4. Using a large spoon, make sure the stew is evenly distributed. Take the back of the spoon and make five “wells” on the top of the stew. This will help keep your egg whites in one place as the eggs cook. Crack an egg into each of the five wells, being careful to not break the yolks. It’s gotta look good in the end right?
5. Carefully place the skillet in the oven and allow the eggs to cook for 8-10 minutes. Be careful to check your eggs periodically. You’re aiming for that perfect, “sunny-side-up” consistency.
6. Once the eggs are done, pull the potatoes, chickpeas, and skillet out of the oven. Take a handful of the chickpeas and sprinkle them on top of the Shakshuka. If you want to be fancy, add a garnish, and viola! Time to eat!
-Optional: I took the ground beef and some spices and made several meatballs in the oven while everything cooked. Any excuse to make meatballs is OK in my book.
-Bonus: If you have leftovers (we definitely did) throw some bread in the toaster and use them to make great open-faced sandwiches!
Hope you enjoy – if you make this recipe, let us know!
Let me begin by saying we sincerely hope all of you are well and that you have the means to take the necessary precautions during this uncertain time. With all the calmness of Jackie Moon in Semi-Pro, (“NOBODY FREAK OUT”- bonus points if you understand this reference), Boston has been seriously hunkering down for more self-quarantining. What does this mean for us? Getting creative with our pantry supplies while dreaming of our favorite restaurants, of course! Not sure if this needs to be said, but we’re 100% about supporting our local businesses as much as possible right now (and always). Today’s meal is a recreation of our favorite spot, Tatte’s amazing Shakshuka. If you’re in Boston and haven’t had this, stop everything and order it for takeout.
Shakshuka w/ Roasted Potatoes & Chickpeas
Ingredients:
· 1 14oz. can of Chickpeas
· 2 14oz. cans of Diced Fire Roasted Tomatoes
· 1 Red onion (chopped)
· 2 cloves of garlic (chopped)
· 1 Red Pepper (we didn’t have this but it would’ve made a great addition)
· 10 Small Red skinned potatoes (quartered)
· 1 small can of tomato paste
· 5 eggs
· Spices: Red Pepper flakes, Cayenne, Paprika, Salt, Pepper, and Basil to taste
· Optional:
· ½ lb. of ground beef (for meatballs)
· 2 slices of your favorite fresh bread (used as a vehicle/spoon to eat)
Recipe:
1. Turn your oven to 375°
2. Prepare you potatoes & chickpeas by quartering the potatoes and mixing both with several tablespoons of olive oil, cayenne, paprika, salt, pepper, and basil. Toss these lightly to ensure that they’re evenly coated and spread them on some foil on a pan. Pop them in the oven for about 30 minutes. Use the bottom level of the oven, as we’ll wind up putting the skillet for the shakshuka on the top.
3. Sautee the onions and garlic until they’re reduced in a large frying pan. Add your spices and tomato paste after ten minutes and stir until the color is consistent. Add your diced tomatoes (do not drain the cans, include the water). Allow the tomatoes to simmer for another 10 minutes until they’ve reached your desired consistency. Keep in mind it needs to be thick enough to support the eggs while they cook (I opted for a thicker, chili-style texture). Once your stew is where you’d like it, move this to a cast iron skillet.
(Side note: I truly didn’t think our Le Cruset items from our registry would get the use that they have, but the blue pan/grill/skillet is making another appearance!).
4. Using a large spoon, make sure the stew is evenly distributed. Take the back of the spoon and make five “wells” on the top of the stew. This will help keep your egg whites in one place as the eggs cook. Crack an egg into each of the five wells, being careful to not break the yolks. It’s gotta look good in the end right?
5. Carefully place the skillet in the oven and allow the eggs to cook for 8-10 minutes. Be careful to check your eggs periodically. You’re aiming for that perfect, “sunny-side-up” consistency.
6. Once the eggs are done, pull the potatoes, chickpeas, and skillet out of the oven. Take a handful of the chickpeas and sprinkle them on top of the Shakshuka. If you want to be fancy, add a garnish, and viola! Time to eat!
-Optional: I took the ground beef and some spices and made several meatballs in the oven while everything cooked. Any excuse to make meatballs is OK in my book.
-Bonus: If you have leftovers (we definitely did) throw some bread in the toaster and use them to make great open-faced sandwiches!
Hope you enjoy – if you make this recipe, let us know!
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