Red Shakshuka
Brinner is calling your name
Surprise yourself and your friends with this gorgeous and delicious meal that is surprisingly easy to whip up!
Ingredients
I usually just eyeball everything and you can use more or less depending on your spice tolerance so you’ll notice these are all pretty much equal parts on the spices and pastes
1 tbsp Harissa
1 tbsp Tomato paste
1 tbsp Anchovy paste
1 tbsp Worchestershire
1 tbsp Crushed red pepper
A shy large can of San Marzano tomatoes (you won’t need the whole can, probably 3-4 tomatoes left over, unless you don’t like spice then you can use the whole can)
Olive oil
1 tbsp Tomato/basil/oregano dried (or any similar spice blend)
3-4 cloves Garlic
3-4 Pearl onions (or about 1/4 white onion, diced)
Big splash red wine vinegar (like 2 tbsp)
1/4 cup Goat cheese, crumbled
Cotija for garnish
Lemon wedges for garnish
Crusty bread
Eggs (2 per serving, this amount of sauce will serve about 2, so shoot for 4 eggs)
Instructions
For step by step how to videos for this recipe, visit @ChefMcShane on instagram and check out my Red Shakshuka highlight!
Sweat out the smashed garlic cloves, onion, oregano dried spice blend, and crushed red pepper in a few tablespoons of olive oil for about 5 minutes on low heat.
Add in harissa, tomato paste, and anchovy paste and simmer for another 2-3 minutes.
Add in tomatoes and crush them up with your spoon, incorporating into the rest of the ingredients. Simmer for 5 more minutes.
Add in worchestershire and red wine vinegar and let simmer, stirring occasionally, on low heat for at least 15 minutes, but up to a few hours if you have the time. All the flavors will meld the longer you stew the sauce (yum).
Now comes the shakshuka portion – place wells into your sauce with your spoon and crack an egg into each well. Cover the wok or saucepan with a glass lid and simmer for about 5 minutes, watching for when the whites start to firm up. Once the whites are about half firmed but not totally cooked, sprinkle on the cotija and goat cheese, and replace the lid for another minute. The cheese will soften and the whites will completely set.
Once the whites are set but the yolks are not, remove from heat and plate with cilantro, lemons, and crusty toasted bread.
*For true vegetarian, leave out the anchovy paste
