This week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen is one I make a variation of quite often. Shakshuka is a dish of eggs poached in a tomato stew – according to Chowhound:
a warmly spiced vegetarian dish of saucy tomatoes, often with peppers or onions, with eggs cracked right into the mix, usually left whole and simmered to desired doneness, whether you prefer lightly poached or hard-cooked so the yolks are firm. The dish as we know it is North African in origin, although it may have descended from the Ottoman Empire’s saksuka, which did not include tomatoes but did feature meat; today, shakshuka is most strongly associated with the Middle East and Israel in particular, where it was introduced by Jewish immigrants from Tunisia, Morocco, Algeria, and Libya. It’s always been an affordable, filling, and undemanding meal, so it’s no wonder it’s only kept gaining in popularity all over the world. Its inclusion in renowned Israeli chef Yotam Ottolenghi’s 2011 cookbook Plenty helped spread the word […].
David’s version is onions, garlic and tomatoes (I used canned tomatoes) lightly spiced with paprika, caraway seeds, cumin and tumeric and gets a kick from chile pepper. Into the tomato base are added greens (I used baby kale) and cubes of feta which means that, with the eggs and some crusty baguette to mop up the delicious sauce, you’ve got a full meal for brunch, lunch or dinner. It’s the perfect recipe for those times you think you don’t have anything to eat in the house!
Get the recipes for David Lebovitz’s Shakshuka on page 154 of My Paris Kitchen (or there’s a version here).
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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