Recipe: Chakchouka 11 November 2008 8:42 pm
Posted by Tracy in : cooking,eggs,recipes,restaurants,school,vegan,vegetarian , 1 comment so farI submitted this recipe as an assignment for my food writing class almost two months ago, with the intention of modifying it into a TracyFood post for World Egg Day, which was about a month ago. Oops. But on with the food:
I first learned about this North African dish of eggs poached in a savory vegetable stew from a menu at my favorite restaurant in the world — the LocoMotive of Eugene, Oregon. Owners Lee and Eitan Zucker changed their offerings weekly, to reflect what produce was in season, and when I picked up almost four pounds of sweet peppers for $6 at the Union Square Greenmarket one Monday in September, this dish was entirely appropriate. Lee and Eitan spelled it “shakshuka” — which is probably why it took a year or two for me to make the connection between their menu and a recipe in one of my favorite cookbooks, Moosewood Restaurant Cooks at Home.
My recipe is based on Moosewood’s, and my fond memories of The LocoMotive. It makes a light lunch or dinner for two, but you could serve it over couscous for a more substantial meal, or add side dishes to serve up to four. If you like things spicy, feel free to replace the spices with 1 1/2 teaspoons of ras el hanout (a North African blend of chilis, cumin, coriander, and caraway). Alternatively, just increase the cayenne, or replace it with a minced fresh hot pepper. For a vegan variation like the one Lee and Eitan offered, replace the eggs with one 12 or 16-ounce package of firm silken tofu, diced into 1/2 inch cubes. (more…)
